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How to Make Tofu at Home

Hristiana N.Hristiana N.
Nadia Galinova
Translated by
Nadia Galinova
Homemade Tofu

Tofu is a product of Chinese origin that is made from soy milk. This type of cheese is believed to have been consumed in China since before the new era. According to some legends, the process of its creation was completely accidental.

Tofu is low in fat and carbohydrates but high in water. Thus, in terms of composition, it is low in calories and without any cholesterol.

This soy product has almost no aroma, which allows it to combine with any other products, absorbing their smell and taste. Its color is slightly yellowish or white with gray shades. It can be both hard and softer.

It is extremely suitable for people who have stomach and heart problems, as it is easily absorbed by the human body. This protein source contains all the necessary amino acids for the human body to keep it in good optimal health. Thus, tofu is a good nutritional substitute for dairy products, eggs and meat.

With only two ingredients you can easily prepare tofu at home, which you can consume both as a stand-alone product and as an addition to other delicious dishes.

You need 500 grams of soybeans and 2-3 tablespoons of lemon juice. Wash the soybeans well, then soak the beans in cold water for about 12-15 hours. During this time, it is necessary to change the water several times. After that time, the soaked soybeans are grinded well and a little water is added to them.

How to Make Tofu at Home

Fill a pot with 1 liter of water and bring it to a boiling point. Add the mashed soybeans. Stir continuously. Foam will appear on the surface of the pot, skim then and remove the pot from the heat.

With gauze or cheesecloth, cover the bottom of a sieve into which you pour the prepared amount from the pot. Allow the resulting soy milk to drain into another metal container. Put it to boil for about 5 minutes on the stove. Add the lemon juice to 200 ml of water. In a thin stream, while stirring continuously, pour the cooled, boiled soy milk.

The mixture should stand for about 20 minutes in the whey, then pour it into a sieve with a thick double cheesecloth to drain well and cover again with another cheesecloth.

Here you will need something heavy to place on top to press down well. In just about 20-30 minutes, your tofu will be ready. Store it in a closed container of water in the refrigerator.

Enjoy your homemade low calorie tofu. Add it to various soups, main dishes, salads, or various tofu recipes.