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Learn to make tofu at home.
Process drained soybeans with water in food processor to make the milk.
Strain through fine chinois and let settle for at least 6 hours.
You will get approximately 1.5L of raw soymilk
Cook off the soymilk so that it loses green flavours and acquires nuttiness. You will need to simmer it for about 5 minutes after it comes to the boil very slowly to cook it off. Keep stirring to prevent sticking.
Strain this liquid off.
In a clean pot bring it up again to the boil. Meanwhile dissolve cornflour in a couple of tablespoons of warm water. Once the soy milk is at boiling point, take some of that liquid and mix with the cornstarch solution. Then pour whole amount back into the pan. Stir this liquid only to mix cornflour with the rest of the liquid.
Bring the liquid up to 70 degrees centigrade. The gypsum should be dissolved in a couple of teaspoons of cold water in the container in which you wish to set the doufu.
Pour the soymilk mixture into the gypsum solution from a height of about ½ metre. Do not stir the soymilk at this stage. Let sit covered with a damp cloth. This makes a very soft tofu.
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