Tofu (from Carton Soy Milk)
Tofu (from Carton Soy Milk)
Ingredients
- 3 L soy milk, unsweetened, 9% soybean percentage recommended
For the Coagulant
- 4 tablespoons white vinegar, 5%
- 1 teaspoon salt
- 200-300 ml hot water
Instructions
- 1
Pour 3L of unsweetened soy milk into a large pot.
⏱️ 1 min
- 2
Bring the soy milk to a boil over high heat, stirring occasionally to prevent it from burning on the bottom.
⏱️ 5 min
- 3
While the soy milk is heating, prepare the curdling mix: In a measuring cup, combine 1 teaspoon salt, 4 tablespoons white vinegar (any type will work), and 200-300ml hot water. Stir until the salt is fully dissolved.
⏱️ 2 min
- 4
Once the soy milk is bubbling and boiling, turn off the heat or lower it for 1 to 2 minutes to prevent it from overflowing.
⏱️ 2 min
- 5
Before adding the curdling mix, use a strainer to skim off any foam and the thin film (beancurd skin) that forms on top of the soy milk.
⏱️ 1 min
- 6
Slowly pour the prepared curdling mix into the hot soy milk in three parts, gently stirring each time. The tip is to not dump it all in at once, as slow curdling gives more tofu and a softer texture.
⏱️ 2 min
- 7
Continue adding the curdling mix until large curds are forming and the liquid in the pot turns lightly milky. At this point, stop adding the mix.
⏱️ 1 min
- 8
Cover the pot and let the mixture rest for 2 minutes.
⏱️ 2 min
- 9
When the liquid on top turns a pale yellow color, it indicates it's ready to separate.
⏱️ 1 min
- 10
Pour the extracted pale yellow liquid (whey) into the leftover curdling mix. This liquid can be reused for the next batch of tofu.
⏱️ 1 min
- 11
Scoop the formed curds into a tofu mold lined with cheesecloth.
⏱️ 2 min
- 12
Smooth the sides of the curds within the mold to help release extra liquid.
⏱️ 1 min
- 13
Press the tofu firmly but lovingly using the tofu press.
⏱️ 1 min
- 14
Press for 3 minutes or longer, depending on how firm you want the tofu to be. If needed, add something heavy on top of the press to increase pressure.
⏱️ 3 min
- 15
Remove the tofu from the mold. The resulting tofu should hold its shape beautifully, being soft, bouncy, and smooth.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu (from Carton Soy Milk)
- 3 L soy milk, unsweetened, 9% soybean percentage recommended
For the Coagulant
- 4 tablespoons white vinegar, 5%
- 1 teaspoon salt
- 200-300 ml hot water
Instructions
- 1
Pour 3L of unsweetened soy milk into a large pot.
⏱️ 1 min - 2
Bring the soy milk to a boil over high heat, stirring occasionally to prevent it from burning on the bottom.
⏱️ 5 min - 3
While the soy milk is heating, prepare the curdling mix: In a measuring cup, combine 1 teaspoon salt, 4 tablespoons white vinegar (any type will work), and 200-300ml hot water. Stir until the salt is fully dissolved.
⏱️ 2 min - 4
Once the soy milk is bubbling and boiling, turn off the heat or lower it for 1 to 2 minutes to prevent it from overflowing.
⏱️ 2 min - 5
Before adding the curdling mix, use a strainer to skim off any foam and the thin film (beancurd skin) that forms on top of the soy milk.
⏱️ 1 min - 6
Slowly pour the prepared curdling mix into the hot soy milk in three parts, gently stirring each time. The tip is to not dump it all in at once, as slow curdling gives more tofu and a softer texture.
⏱️ 2 min - 7
Continue adding the curdling mix until large curds are forming and the liquid in the pot turns lightly milky. At this point, stop adding the mix.
⏱️ 1 min - 8
Cover the pot and let the mixture rest for 2 minutes.
⏱️ 2 min - 9
When the liquid on top turns a pale yellow color, it indicates it's ready to separate.
⏱️ 1 min - 10
Pour the extracted pale yellow liquid (whey) into the leftover curdling mix. This liquid can be reused for the next batch of tofu.
⏱️ 1 min - 11
Scoop the formed curds into a tofu mold lined with cheesecloth.
⏱️ 2 min - 12
Smooth the sides of the curds within the mold to help release extra liquid.
⏱️ 1 min - 13
Press the tofu firmly but lovingly using the tofu press.
⏱️ 1 min - 14
Press for 3 minutes or longer, depending on how firm you want the tofu to be. If needed, add something heavy on top of the press to increase pressure.
⏱️ 3 min - 15
Remove the tofu from the mold. The resulting tofu should hold its shape beautifully, being soft, bouncy, and smooth.
⏱️ 1 min