Homemade Tofu
Authentic Homemade Tofu Recipe from China | Soybean-based Recipe
Introduction
Homemade tofu is a versatile and nutritious plant-based protein that can be used in a variety of dishes. Making your own tofu at home allows you to control the ingredients and customize the flavor to your liking.
History
Tofu, also known as bean curd, has been a staple in Asian cuisine for centuries. It is believed to have originated in China over 2,000 years ago and has since spread to other parts of the world. Making tofu at home was a common practice in traditional Chinese households, where soybeans were soaked, ground, and coagulated to create this protein-rich food.
Ingredients
- 2.75 to 3 cups (400 g) of whole soybeans
- 3 tbsp (15 g) of calcium sulfate
How to prepare
- Clean the whole soybeans by removing any dirt and damaged soybeans.
- Soak the cleaned dry whole soybeans in 5 times the weight of tap water overnight or for at least 8 hours at room temperature, or until the soybeans double in size.
- Drain and rinse the soaked soybeans with cold water (the weight of the soaked soybeans should be about 800 g).
- Grind the soaked soybeans into a slurry using a blender with 2 to 3 cups of tap water for 3 minutes at high speed, until it reaches a mushy consistency.
- Filter the mixture through cheesecloth or any other clean cloth to remove fibrous materials (okara).
- Collect the liquid portion.
- Simmer the soymilk for 10 minutes.
- Weigh out 3000 g of cooked soymilk.
- Cool the cooked soymilk to 80°F (27°C).
- Monitor the temperature of the soymilk closely.
- Add a preheated coagulant solution (15 g of calcium sulfate in 100 ml of water) to the soymilk while stirring.
- Immediately stop stirring and the flow of the soymilk as the curd begins to form.
- Allow the curd to set without disturbing for 10 minutes.
- In general, the amount of coagulant should be 0.25 to 0.5% of the weight of the cooked soymilk.
- Break the curd evenly.
- Transfer the coagulated dispersion into a tofu mold lined with cheesecloth.
- Fold the cloth, cover with a tofu lid, and press for 15 minutes.
- Remove the tofu lid, unfold the cloth, and remove the tofu mold.
- Cut the tofu into pieces and soak them in cold water.
- Keep the tofu in the refrigerator and change the soaking water daily.
Variations
- Add herbs and spices to the tofu mixture for a flavorful twist.
- Use different coagulants such as nigari or lemon juice for a unique texture.
- Experiment with different soybean varieties for a variety of flavors.
Notes
- The okara is fiber. You can spread this out on a cookie sheet and dry in the oven on very low temperatures. Then you can add to gravies, etc., you can think of to hide it in.
Cooking Tips & Tricks
Use high-quality soybeans for the best results.
- Make sure to soak the soybeans for at least 8 hours to ensure they are fully hydrated.
- Monitor the temperature of the soymilk closely when adding the coagulant to achieve the desired texture.
- Press the tofu for the appropriate amount of time to remove excess moisture and create a firm texture.
Serving Suggestions
Homemade tofu can be enjoyed in stir-fries, soups, salads, and even desserts. It can be marinated, grilled, fried, or added to smoothies for a protein boost.
Cooking Techniques
The key to making homemade tofu is to properly soak, grind, and coagulate the soybeans to achieve a smooth and firm texture.
Ingredient Substitutions
If you cannot find calcium sulfate, you can use other coagulants such as nigari, lemon juice, or vinegar to make tofu.
Make Ahead Tips
Homemade tofu can be made ahead of time and stored in the refrigerator for up to 3 days. Change the soaking water daily to keep the tofu fresh.
Presentation Ideas
Serve homemade tofu on a platter with a drizzle of soy sauce, sesame oil, and green onions for a simple and elegant presentation.
Pairing Recommendations
Homemade tofu pairs well with rice, noodles, vegetables, and tofu dishes. It can also be added to salads, sandwiches, and wraps for a protein-packed meal.
Storage and Reheating Instructions
Store homemade tofu in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam or pan-fry the tofu until heated through.
Nutrition Information
Calories per serving
Each serving of homemade tofu contains approximately 70 calories.
Carbohydrates
Each serving of homemade tofu contains approximately 6 grams of carbohydrates.
Fats
Each serving of homemade tofu contains approximately 4 grams of fats.
Proteins
Each serving of homemade tofu contains approximately 8 grams of proteins.
Vitamins and minerals
Homemade tofu is a good source of iron, calcium, and magnesium. It also contains vitamins such as vitamin K and vitamin E.
Alergens
Homemade tofu is a soy-based product and may not be suitable for individuals with soy allergies.
Summary
Homemade tofu is a nutritious plant-based protein that is low in carbohydrates and fats, but high in proteins and essential vitamins and minerals.
Summary
Homemade tofu is a nutritious and versatile plant-based protein that can be easily made at home with just a few simple ingredients. By following this recipe and using the right techniques, you can enjoy fresh and flavorful tofu in your favorite dishes.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for homemade tofu. It was many years ago, when I was just a young girl living in the countryside. My family didn't have much, but what we lacked in material possessions, we made up for in creativity and resourcefulness.
One day, while I was out in the fields helping my mother gather vegetables for dinner, I overheard a group of women talking about a new way to make tofu at home. They were sharing tips and secrets, laughing and chatting as they worked. I was intrigued by their conversation and couldn't help but listen in.
As soon as we returned home, I rushed to the kitchen to ask my mother about this new recipe for homemade tofu. She smiled knowingly and told me that it was a special skill passed down from generation to generation in our family. She promised to teach me how to make it, but only if I promised to keep the recipe a secret.
I eagerly agreed and spent the next few weeks learning the ins and outs of tofu-making from my mother. We would wake up before dawn to soak the soybeans, grind them into a fine paste, and then carefully boil and strain the mixture to create the perfect tofu curds. It was hard work, but the satisfaction of creating something from scratch was worth every minute.
Over time, I perfected the recipe and began experimenting with different flavors and textures. I added herbs and spices, dried fruits and nuts, creating unique variations that my family loved. They would eagerly await my latest tofu creations, often requesting them for special occasions and celebrations.
As I grew older and started my own family, I continued to make homemade tofu for my loved ones. I passed down the recipe to my children, teaching them the same techniques and traditions that my mother had taught me. And just like me, they embraced the art of tofu-making with enthusiasm and dedication.
Years passed, and my reputation as the tofu queen of the countryside grew. People would come from far and wide to taste my creations, marveling at the delicate flavors and textures of my homemade tofu. I even started selling my tofu at the local market, where it quickly became a bestseller.
But no matter how popular my tofu became, I never forgot the humble beginnings of this recipe. It was a reminder of my roots, of the simple joy of creating something with my own two hands. And every time I made a batch of homemade tofu, I felt a deep connection to my past, to the women who had shared their knowledge with me so many years ago.
Now, as I sit in my kitchen, surrounded by the familiar sights and smells of cooking, I can't help but smile as I remember that fateful day when I first learned to make homemade tofu. It was a turning point in my culinary journey, a moment that sparked a lifelong passion for creating delicious, wholesome food.
And as I prepare another batch of tofu for my family tonight, I know that I am carrying on a tradition that has been passed down through generations. I am honoring the women who came before me, who shared their wisdom and love through the simple act of cooking.
I am grateful for the gift of this recipe, for the joy it has brought to my life and the lives of those I love. And as I take a bite of my homemade tofu, savoring the delicate flavors and creamy texture, I am reminded once again of the power of food to nourish not just our bodies, but our souls as well.