Make Tofu At Home From Scratch

Tofu was my go to snack in primary school. I can count the number of times I bought candies or biscuits at snack time, most of the time it was crispy fried cubed tofu.
My friend once asked me what it tastes like. My response - crispy on the outside, moist, soft and crumbly on the inside.  Simply yummy. Here's how to make your own tofu from scratch at home.

Prep: 2 hours

Cook: 30 minutes


2 cups of soy beans
Coagulant (choose from the following)
4 tablespoons lime juice
Lemon juice
Apple cider vinegar
1 Stock cube
Salt (to taste)
Chili flakes

  • Soak the soy beans in water for 5 minutes and peel off the skin.
  • Wash and add enough water to cover the beans and let it soak for an hour. This is to help soften the beans to achieve a smooth blend. If you're taking to the mill, you may want to skip this process.
  • Pour your soy beans in a blender, add some water and blend until very smooth.
  • Transfer the paste into a large bowl and add some more water. It should be runny now.
  • Sieve using cheesecloth. Set the soy milk aside and discard the chaff.
  • Pour the milk in a pot and bring to a boil. This should take 15-20 minutes. Turn off the heat.
  • I used lemon juice as coagulant. You may substitute with lime juice, vinegar or alum. Whichever coagulant you decide on, mix with half a cup of water and add slowly to your milk, stirring gently. You'll notice the milk start to coagulate. Be sure not to add too much. Be patient, add slowly and continue to stir.
  • After adding the coagulant, leave the milk for a few minutes. You'll notice curdles of milk in clear water. That's your soy milk separating from water.
  • Now get a clean cloth and scoop out the coagulant (curdled milk) into the cloth. Allow excess water to drain (not completely now). Season to your taste using stock cube, salt, onions and chili flakes. I used half stock cube, salt, onion and chili flakes.
  • Mix and set nicely in the cloth then fold or tie. Place the tofu on a sieve and put a heavy substance on it to compress it and further drain off water.
  • When water is well drained, the tofu hardens and you'll be able to cut into desired shapes. Fry in vegetable oil to your desired crispness.
  • Make sure to let me know how it turns out if you do try this recipe.
Talk later.
NOTE: Be very cautious when using alum as too much of it can totally change the taste of your tofu can cause too much coagulation resulting in tofu that never firms up. You only need to dissolves a very little amount in water and add in bits. However, lime, lemon and vinegar are much better options.

Make Tofu At Home From Scratch Make Tofu At Home From Scratch Reviewed by Remi on 05:53 Rating: 5

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