Homemade Tofu from Soyabeans

27 Sep Homemade Tofu from Soyabeans

Last Updated on September 27, 2021 by blessmyfoodbypayal

Homemade Tofu recipe with step wise pictorial and video recipe.

WHAT IS TOFU?

Tofu, also called by the name Bean Curd, is a food obtained by curdling Soya Milk.

When soya milk is coagulated with a fruit or vegetable derived acid, a curd gets separated, which then pressed into solid block called Tofu.

TYPES OF VEGAN TOFU RECIPE

Types of Tofu is classified by it’s texture and such factors are determined by the water content in the Tofu. Have a look at the details below :

SILKEN TOFU :  If a Tofu contains more water, it is termed as Silken Tofu. It will fall into pieces if you try to hold this.

This type of tofu is ultra-soft and creamy, perfect to be used as a base ingredient for soups, dips, sauces, pie filling, vegan mayonnaise and dairy free cheesecakes.

REGULAR TOFU : This type is also a having a soft texture but little more compact than the silken tofu.

This tofu is not worth pan or deep frying but best to be used for making scrambled tofu.

FIRM TOFU : This is the most commonly used type of tofu and widely available in supermarkets. It is easy to hold as it doesn’t crumble. This can easily be chopped and frying friendly, be it shallow or deep.

Either bake it in oven or air fry or use raw in salad, this is such a versatile type of tofu, which goes best with marinades also.

And in case you are not well versed with tofu recipe, then this is the safest type to buy as it will not let your recipe go wrong.

EXTRA FIRM TOFU 

This type of tofu is quite close to firm tofu and can be used almost in every manner, the way firm tofu can be used, except it doesn’t go so well with marinades.

SUPER FIRM TOFU

This type of tofu is so dense that one can easily mistake it with meat. It is also easy to cut, fry or bake it into your recipes.

TASTE OF TOFU

The taste of raw tofu is quite bland.

But as tofu is a good absorber, it draws the taste of food and seasonings, you are associating with it.

So tofu can attain any taste and texture, be it savory, sweet, crunchy or soft.

WHY TO DRY TOFU BEFORE COOKING?

You generally have noticed that tofu is dried using paper napkins and pressed using some heavy weight, if you don’t have a tofu press.

Tofu retains so much of water (depending on their type) which prevents it from absorbing marinade and as such disallows the flavours to find a way to tofu.

Pressing and drying helps to drain water from tofu so that seasoning can be easily absorbed by tofu.

HOW TO STORE TOFU?

Tofu remains good for 3 to 5 days in refrigerator.

Store Tofu in a container immersed in water. Change the water everyday until tofu is consumed.

So let’s start making tofu recipe.

STEP WISE PICTORIAL RECIPE VEGAN TOFU RECIPE

MAKING OF SOYA MILK

1.Wash and soak soybeans in enough water overnight.

2. Rub the soyabeans to remove their skin as best you can.

3. Discard water and also the skin.

4. Add soybeans and 8 cups of water to blender. If your blender is of small size, then do this process in multiple batches.

5. Blend until smooth.

6. Transfer the blended mixture into a heavy bottomed pan.

7. Once the mixture begins to boil, let it boil for 10 minutes while stirring frequently to prevent sticking.

8. A foam will be seen floating over and around the mixture. Remove and discard it.

9. Strain the mixture using muslin cloth or a nut milk bag.

10. The strained mixture is soya milk.

MAKING OF TOFU

11. Transfer soya milk in a heavy bottomed pan and let it come to boil while stirring occasionally.

12. Remove the pan from the heat and keep aside for couple of minutes until it is about 80% hot.

13. In the meantime mix warm water and vinegar.

14. Add a spoonful of vinegar water, stir, then add more and stir again and so on.

15. Keep on adding vinegar water and stirring until soya milk begins to curdle. No need to add the entire vinegar if milk curdles initially.

16. Allow the mixture to sit undisturbed for couple of minutes or until small white curds will separate from amber colored liquid.

17. Then pass the curds through a sieve placed on some bowl and lined with muslin or cheesecloth or a similar fabric.

18. Squeeze the curds so that most of the water comes out of it.

19. Fold the fabric over the curds and transfer it over a plate.

20. Place a small weight on top to begin pressing out the liquid for 1 hour or until curds hold together into a block.

Unfold and see that homemade Vegan Tofu Recipe From Soybeans is ready.

NOTES

1. In place of vinegar, you can use lemon juice or citric acid to curdle soya milk.
2. In the process of making soya milk, the residue obtained after squeezing milk is called Okara. Do not discard this okara. This is very nutritious and can be used many ways by adding in patties, burgers, paratha or kneading a dough for roti.
3. You can cook tofu in many ways just like paneer.

ALSO SEE

• Homemade soya flour
• Raw Soya Chaap Sticks
• Soya sticks namkeen

Vegan Tofu Recipe – Recipe Card

homemade tofu recipe from soybeans

blessmyfoodbypayal

Tofu, also called by the name Bean Curd, is a food obtained by curdling Soya Milk.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Soaking Time 8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Basics

Cuisine Chinese

Servings 170 Gram

Equipment

• Blender
• Cheese Cloth or Muslin cloth or a thin cotton cloth or nut milk bag
• Sieve, a big bowl and some heavy weight object

Ingredients

  

1 cup = 200ml

FOR MAKING SOYA MILK

• 1 Cup soyabeans
• Water for washing & soaking
• 8 Cups drinking water

FOR MAKING TOFU

• 1 Litre Soya Milk recently made
• 2 tbsp Vinegar
• 2 tbsp warm Water

Instructions

 

MAKING OF SOYA MILK

• Wash and soak soybeans in enough water overnight.
• Rub the soyabeans to remove their skin as best you can.
• Discard water and also the skin.
• Add soybeans and 8 cups of water to blender. If your blender is of small size, then do this process in multiple batches.
• Blend until smooth.
• Transfer the blended mixture into a heavy bottomed pan.
• Once the mixture begins to boil, let it boil for 10 minutes while stirring frequently to prevent sticking.
• A foam will be seen floating over and around the mixture. Remove and discard it.
• Strain the mixture using muslin cloth or a nut milk bag.
• The strained mixture is soya milk.

MAKING OF TOFU

• Transfer soya milk in a heavy bottomed pan and let it come to boil while stirring occasionally.
• Remove the pan from the heat and keep aside for couple of minutes until it is about 80% hot.
• In the meantime mix warm water and vinegar.
• Add a spoonful of vinegar water, stir, then add more and stir again and so on.
• Keep on adding vinegar water and stirring until soya milk begins to curdle. No need to add the entire vinegar if milk curdles initially.
• Allow the mixture to sit undisturbed for couple of minutes or until small white curds will separate from amber colored liquid.
• Then pass the curds through a sieve placed on some bowl and lined with muslin or cheesecloth or a similar fabric.
• Squeeze the curds so that most of the water comes out of it.
• Fold the fabric over the curds and transfer it over a plate.
• Place a small weight on top to begin pressing out the liquid for 1 hour or until curds hold together into a block.
• Unfold and see that tofu is ready.

Notes

1. In place of vinegar, you can use lemon juice or citric acid to curdle soya milk.
2. In the process of making soya milk, the residue obtained after squeezing milk is called Okara. Do not discard this okara. This is very nutritious and can be used many ways by adding in patties, burgers, paratha or kneading a dough for roti.
3. You can cook tofu in many ways just like Paneer.

Keyword Tofu from scratch, Tofu from soyabean