Simple homemade tofu prepared with soybeans and gypsum. Serve with vegan or vegetarian stir fry, grilled crispy skewers, or pan-fried meals.

Tofu is an East Asian delicacy that has been extensively accepted as a meat substitute by vegetarians, vegans, and anybody wishing to reduce their meat consumption. Because of its popularity, it is widely available at health food shops, Asian markets, and even major, well-stocked supermarket chains.

However, tofu is not always accessible. That is not to say that your vegetarian cuisine is doomed! Tofu is simple to create at home with a few unique ingredients and tools.

Here’s how to create homemade tofu the next time your grocery store runs out or you’re looking for a culinary challenge.

What is tofu?

Tofu is made from condensed soy milk curd that has been pressed into a firm form. According to mythology, it was discovered by mistake many millennia ago in China when someone unintentionally put a coagulant into a pot of soy milk.

Tofu has a moderate taste on its own, but it absorbs spices and sauces quite well, making it a favorite in Chinese, Japanese, and other East Asian cuisines.

Tofu production is quite similar to cheese production, which is why home chefs have been preparing it for decades.

Different types of tofu

If you’ve ever shopped for tofu, you’re undoubtedly aware that there are many varieties. Their texture and water content vary, ranging from extremely smooth to hard. Smoked tofu types are also available, albeit they are less widespread.

Any of these may be made at home. Pressing tofu for a longer period of time will result in firmer tofu, while pressing it for a shorter period of time will result in silky or ordinary tofu. Here’s a primer on the many forms of tofu and their use.

Silken tofu

The most water is found in silken tofu. It has a smooth, slick feel and readily breaks apart when touched. Many silken tofu recipes call for it as a dairy substitute (it has a similar texture to ricotta), in vegan desserts, or as a sauce foundation.

Regular tofu

Regular tofu retains its form better than silken tofu but remains mushy and crumbly. This is the most prevalent component in traditional East Asian meals. It may be used in soups, stews, and sauces.

Firm tofu

Firm tofu has less water than conventional tofu, giving it a firmer texture and more structural integrity. It may be used in stir-fries, stews, fillings, and other recipes. Drain the water before making firm tofu to get the most out of its texture.

Extra-firm and super-firm tofu

Finally, the majority of the water content in extra-firm and super-firm tofu has been drained. They work best as meat substitutes and may be cooked in any manner that meat is. However, owing to their inflexible structure, extra-firm and super-firm tofu will not absorb marinades and sauces as effectively.

Is it difficult to make tofu?

East Asian household chefs have been producing tofu for millennia. It’s a straightforward procedure, comparable to producing cheese. Although you may need a few specific items and some trial and error, producing tofu should be simple.

Types of tofu coagulants

The coagulant is a critical component in the production of tofu. A coagulant is a substance that aids in the solidification of liquids. In this situation, it causes the soy milk to clump and create the curds that form tofu. There are many types utilized in the production of tofu.

Salt coagulants

Salt coagulants include nigari, a traditional Japanese component, and gypsum, a calcium-based salt often used in tofu and beer production. Salt coagulants provide the greatest tofu of all textures. The distinction between them is based on taste and preference. Nigari produces somewhat bitter tofu, while gypsum produces sweeter tofu.

Acid coagulants

Acid coagulants are the second kind of coagulant. GDL (glucono delta lactone), a common coagulant, is included. Because they produce softer tofu, acid coagulants are often employed for producing silky tofu or soy sweets.

Homemade replacements

You may not have access to an Asian store that offers food-grade gypsum or nigari where you reside. Salt coagulants may be replaced with Epsom salt, and acid coagulants with lemon juice or vinegar. These handmade substitutes will still assist you in making tofu, although the texture may be grainier.

What you will need to make tofu

Here are the basic materials and equipment needed to create tofu.

Ingredients

Tofu cannot exist without soybeans. Before beginning the preparation, make sure they are completely dry.

After that, soak the soybeans in lots of water. Because you will be boiling the mixture later, tap water is OK.

Finally, a coagulant of your choosing is required. Gypsum, nigari, Epsom salts, or even lemon juice might be used.

Equipment

The ingredients list is a bit longer than the equipment list for manufacturing tofu. This is what you’ll need.

To begin, you’ll need a big dish and a saucepan to soak the beans in. For the bean combination, you’ll also need a blender.

After that, you’ll need to strain the tofu. Cheesecloth is the best straining material, but muslin cloth is an excellent substitute. A strainer or skimmer spoon may also be required.

Finally, a tofu mold is required. Any square mold or container will suffice; no specific tofu mold is required. Make sure you have something heavy on hand to press the tofu once it has been placed in the mold.

How to make homemade tofu

Here are the basic steps to make tofu:

1. Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.
2. Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.
3. Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.
4. Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.
5. Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.
6. Let it sit for 15 minutes.
7. Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.
8. Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.

How to store homemade tofu

Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.

Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.

How to make tofu crispy

Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.

Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.

Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.

Homemade tofu can be kept in the fridge for up to four days. Make care to keep it in water until you’re ready to utilize it. Keeping it submerged in water keeps the tofu from drying out. Drain the water and press the tofu for a few minutes before cooking to firm it up.