How to Make Tofu at Home
- Prepare Soy Milk: Soak soybeans in water for 10–16 hours. Blend with water and strain to get soy milk. Boil the milk for 5–10 minutes.
- Curdling the Milk: Let the soy milk cool to about 70°C, then slowly add lemon juice or vinegar while stirring to form curds.
- Strain and Press: Pour the curds into a clean cloth, drain the liquid, and press with a weight to form a block.
- Storage: Keep the tofu in cold water in a sealed container in the fridge. It stays fresh for about 3–4 days.
Types of Tofu Based on Texture
- Silken Tofu: Extremely soft and smooth, great for desserts, smoothies, and creamy soups.
- Soft Tofu: Ideal for soups and dishes like mapo tofu.
- Medium Tofu: Holds its shape well in cooking; suitable for various recipes.
- Firm Tofu: Good for frying, grilling, and high-protein meals.
- Extra-Firm Tofu: Best for slicing, pan-frying, or cubing in stir-fries.
Based on Flavor and Processing
- Smoked Tofu: Has a distinct smoky flavor, often used in sandwiches or salads.
- Fermented Tofu: A strong-flavored variety similar to aged cheeses.
- Fried Tofu: Crispy on the outside, commonly used in Asian dishes.
- Flavored Tofu: Marinated with herbs, spices, or sauces for added taste.
- Tofu Skin (Yuba): A delicate sheet formed on heated soy milk, eaten fresh or dried.
Nutritional Value of Tofu
Tofu is a great source of plant-based protein, calcium, iron, and B vitamins. It’s low in calories, free from cholesterol, and can support heart health, muscle building, and weight management.
Making tofu at home ensures freshness and allows for customization of flavor and texture to fit your dishes perfectly.