Homemade Firm Tofu ☆ 木綿豆腐の作り方
ฝัง
- เผยแพร่เมื่อ 24 ม.ค. 2025
- Do you know how to make tofu? it's a bit pain in the neck, but fresh tofu(and soy milk) taste really great. it's worth try;)
enjoy☆
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Ingredients:
300g soy beans
2000ml water
50ml warm water
12.5ml nigari (you need to adjust the amount)
Instructions:
1. soak soy beans overnight.
2. blend soy beans and water
3. put the mixture into a pot and heat it up. then strain the mixture.
4. combine warm water and nigari.
5. add nigari water to the mixture(it should be 163F/73C).
6. wait until it hardens.
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「材料」
大豆 300g
水 2000g
ぬるま湯 50g
にがり 12.5ml（使用するにがりによって量を調整してください）
「作り方」
１、大豆を一晩浸水します。
２、大豆と水をブレンダーにかけます。
３、鍋に移し、沸騰するまで火にかけます。漉し袋で豆乳とおからに分けます。
４、ぬるま湯とにがりを合わせておきます。
５、にがりを７３℃に温めた豆乳に加えます。
６、固まるまで冷まします。
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I often use iHerb to get organic ingredients.
HP : www.iherb.com/?...
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
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![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](http://i.ytimg.com/vi/hqnXzspvNSI/mqdefault.jpg)
![[No Music] How to make Garbanzo Tofu](/img/n.gif)
Had to watch the video a second time to take notes. Here are the steps. Going to try making the soy milk in a Thermomix so one doesn't have to stand there and stir for 25 minutes:
Soak 300g soybeans overnite and soaked up about 400g of water need 2400 water in total
Add about 2000 g water
Blend in ist call namago
Put in pot, heat till bubbles come up and keep stirring
Bubble for 15 minutes, then heats to low for 10 minutes, stirring all the time
stain
Squeezed between two bowls and pour off liquid and its called okara, liquid is fresh soy milk
Use nagari as the coagulant. It is magnesium chloride. Use 12.5 ml and 50 ml hot water
Heat soy milk to 163F/73C
Add Nagari but don't stir a lot
Let sit for 10 mins
Prepare tofu mold with lined cheesecloth and in pan to get the runoff
add curds, cover with cheesecloth
add weight like a can for firmer tofu
soak tofu in water for 30 mins to get rid of bitterness
You forgot: Don't smell it!!
David Fradin thank you
Thank you so much! Let sit, that’s without heat, right? I’m confused about this part because he still left it on the stove... but surely one shouldn’t just leave it and he would have said low heat or something? I’m going to assume that means without heat 🤞🏽
@@nomadine85 that's what I'm thinking
Thanks !
I'm happy to say that I made proper firm tofu today, thanks to your method. Squeezing out the milk between two bowls was an awesome idea. Thank-you, Sensei.
I have sucessfully made tofu by following your recipe today. Thank you so much for sharing your creative talent with us. The soy milk overflown my pot while I was cutting cheese cloth. It was such a mess in the kitchen and I spent 20+ minutes cleaning it afterwards. Never take your eyes off the pot people. LOL. It was all worth it as that was the best tofu I've ever eaten in the UK. If you've eaten tofu from the UK supermarket, you'd know what I am talking about.
Do you have plans to publish your recipe book soon? Or is it already out there? I'd like to get my hands on one of your recipe books.
Love from the UK!
Awesome. What does fresh tofu taste like compared to store bought? How did you prepare your fresh tofu? Ginger, soy sauce?
+Tiffany Boone
I am afraid that I can not describe what the fresh tofu tastes like. For me it
just tastes like fresh made tofu you always get from China town. The
store bought tofu in the UK supermarket has a slimy yellowish liquid
in the package, and the texture is crumbly and unpleasant. This
recipe yields more firm tofu. I just fried the tofu and made a
dipping sauce with birds-eye chilli, soy sauce and black vinegar. I
also succeeded in using lemon juice as coagulant instead of Nigari.
Good luck in the kitchen!
shalley su Awesome! Thanks, I may actually try it now.
+shalley su how did you use the lemon juice?
shalley su I want to know about how much lemon juice, please...
I made the tofu today by following this recipe. It turned out really well not quite as firm as the store bought, but i think that's because of low pressure. It took 1hr30min to make it but it's totally worth the effort. I could only find nigari flakes here in india, followed the seller recommended amount it coagulated really well. Key point as highlighted in the video is not to stir much after adding nigari. Making tofu at home atleast in India is 5 times cheaper then buying it from the supermarket. Taste wise its not even comparable. Thank you for all your great recipes
豆腐作りいいね！
作ってる時の音（豆が転がる音、水の音、ミキサーの音など）がすごく良くて見入ってしまいました。
自分で作ったような気分になれて楽しいですね。子供の頃に母が作っていたのを思い出します。
一丁のお豆腐ができるまでこんなに手間がかかるんですねー。手作りのお豆腐をいただく時はこれから味わっていただきたいと思いました！出来立てのお豆腐、おいしいだろうなあ！
Wow so simple. In France it's so hard to find tofu specially in the province. Now, I can do it myself 🤗🤗🤗🤗Thank you for sharing.
Now everyone is finding out how easy it is to make homemade tofu and it taste much better than store bought. I buy bulk organic soybeans from Amazon for convenience since I dont live close to the city. Sometimes I make the soybean milk to drink and for cooking or baking. It was a lovely time watching your video, thanks!
for those who don't want to use nagari aka magnesium chloride. The other option would be lemon or 100ml of vinegar and add 2 cleaned egg shells and let egg shells soaked in vinegar for 4 days to replace nagari.
What to do next with the vinegar water and egg shells?
I have NEVER success on making tofu, and I tried your recipe and FINALLY went great, thank you so much
This is a very helpful video! Another thing you can do with the okara is make seasoning out of it! All you need to do is dry it out by kinda "dry roasting" it in a pan and add seasoning to your liking.
I've been watching your videos non-stop. I'm in love. Love the recipes, love the photograph. Thank you.
Mariel González cinematography *
Ubayd it’s a comment from four years ago, do you mind? Can you not fucking care?
*confession* I watch your vids a lot mostly due to the background music. So soothing
Ok, been following your videos for a while now I have to say it is the best on TH-cam by far. Just watched your tofu video
I could smell the soy milk steaming, took me back when I went crazy in 1979 to start a tofu Ya in my country.
To make it short, I have to make tofu at home tomorrow after many years, thank you very much.
i love watching your videos even though i know i will never be patient enough to make these myself!!
i can watch your videos all day
i have a tip: Maybe you could also use a natural coagulant such as the fresh sap out of a fig tree leaf branch. this is also used for curdling milk for cheese. that is also possible is lemon or vinegar.
Or whea water from last batch.
今日は、今回で3度目の豆腐作りでやつ豆腐基本の豆腐が出来ました。嬉しいな❣️
これは作りたい、と思いました。日本に行くときに型とか材料揃えようー、と思いました。どの映像も美しくて刺繍など手仕事をしながら拝見しています。どの作品もとても丁寧に作られていて、私も日々の専業主婦という仕事を丁寧にしようという励みにもなります。これからの作品も楽しみにしています。
Thank you Ryoya, thank you so much. I made it today. It is amazingly tasty tofu recipe. Not being avaliable in our stores, I got tired of trying to make it of my own. But this really works! 😀 every effort putted in making it,pays off countless time... God bless!
Thank you so much, I made this recipe right now and this is great. We tried to do tofu some weeks ago but didn't work, now me and my husband are very Happy with you recipe. God bless you!
I love how you put effort in what you eat its really nice to see :)
I'm in love with this channel and i'm not even vegan. :)
same
What are you waiting for??!?!?!?!
You should consider giving it a try! I promise it’s not as complicated and as difficult as everyone makes it out to be. It’s better for the environment and your health! No judgment if you choose not to, but if you want some tops or more information let me know
Weslie RossMal it’s not for her
Carlos Ernesto Gutierrez Vazquez she’s not vegan
Please do a video on tempeh too!!!!
making tempeh is pretty simple but it takes so long:(
お豆腐の白きれいですね
心によい効果かもw
gen nou お肌にも効果ありそう(❁´ω`❁)ﾊｰ♥
I've never seen anyone boil the beans first and then strain.. very interesting method. I will have to try this way... I would imagine it makes a better tofu. Thanks for sharing 👍 😊
Thank you!! The bowl method is what I’ve been missing, I had given up because I have carpel tunnel
Please show us around your kitchen. I very much loved whatever little i could glimpse of it😁
Is it possible to spice it during the preparation? Maybe even salt it? Or will it interfere with the coagulation?
***** spice and salt don't interfere with the coagulation. make your own flavor and have fun:)
Awesome! Thanks for all, you have many great ideas
This is amazing, I want to add seaweed to make it taste like fish 😄😄😄
@@peacefulcuisine hi I made tofu using this method. However when I put the tofu in water, it didn't hold good. The tofu crumbled. Can you please let me know what I did wrong. What should be the wait time before the tofu be immersed in water and what should be the temperature of the water? I immersed tofu after 10/15 minutes in normal water
@@suyashsrivastava1109 i usualy make tofu at late afternoon so I put it over night to stay in a fridge n than in the morning replace tofu to a water. So you could leave tofu to stay for couple of hours n than put it in a water.
All I can say is WOW!!!
Just made tofu with your recipe. I used lemon juice as i can't find in my country the coagulant you suggested. It worked out quite well! Tofu tastes good. Many thanks!
How much lemon juice?
Did the lemon made your tofu sour
@@tntt9313 not really. I did not use much.
Hi! How many lemons you used?
Juice of one big size lemon
I love your videos. They are beautiful and informative at the same time. The best ones on TH-cam!
Thank you so much for sharing. I enjoyed how well you have explained the whole process!
Well I made it as you described and it was absolutely wonderful! I used 1 part for Baja Lasagna and the other half Fried! AMAZING!!! THANK YOU SO MUCH FOR POSTING THESE VIDEOS!!!
Very informative video, thanks. I wish you also added to the video, at the end, how much tofu you made.
This video is great, thank you!
I'm just wondering, is there anything that can be done with the pulp from the soy milk? Is it edible, and if yes, do you have any recipes?
Thank you!
はじめまして。
ここ最近、沢山の料理レシピを拝見させていただいてます。
いつもお豆腐は手作りですか？
とても感動しています。
美味しそうな白色……！！手づくりの豆腐は味が濃くて美味しいよね
Just SUPER!!! I like you gave right names to " in between" products and it made clear what to add to what. 👌!!Thank you!! Will try!😍
you can also use vinegar to coagulate tofu if you cant find magnesium chloride
I love all your videos! I wish I could take a big bite out of that block of tofu. It looks so amazing
akemp7777 homemade tofu is amazing!
I love your channel :)!
Denise DS Thank you!
Thank you very much for the recipe. I can't buy good tofu and no natto in my country, but now I'll try to cook it on my own!
どうもうありがとうございました。
Thank you so very much for this beautiful visual video & for the recipe, I will try & make it this week
I made soy milk a few days ago. I WAS SHOCKED by the smell of it. Could not believe nobody mentioned it 😂 thanks a lot. Just watching your vid.
I love watching your videos, educational, therapeutic and artistic
Wow, that was awesome to watch! I'd love to make my own organic tofu, but I'll have to find some tools and the packet thickening stuff first. Hopefully, soon I can find them.
tritawan ruttivut Nigari may be hard to find outside of Japan but I hope you will find it;)
tritawan ruttivut you can buy it on amazon.com
Just eat dirt instead. More flavour.
Your videos are so therapeutic! Love them!
Hi 😎 so I did mine the same in the blender but I strained it first then cooked it saved my hands and got a great block of tofu!
Looks goo! My mom wants to make some tofu! We just watched your video and I think she'll be able to work with that :D
I don't know if you'll have the occasion to read that comment, but your channel is great and instructive! ありがとうございます, love from France
Oph Chs I read all of the comments on my TH-cam channel:) and Thank you for watching my videos!
Your videos are beautiful to watch and so appetizing.
looks great, but I have to wonder.... who ever thought to make this in the first place? It's quite a process.
beautiful video.
Hi! Thanks for the recipe! Very useful. Could you please also make a video for how to make silken tofu and goma tofu. I would really appreciate.
I bought 2kg of soya beans to make milk. Now, I know how else to use them! Thank you:)
How did the milk turn out. ? Post some links plz
Great video! I *just* made tofu today. Wish I'd seen your video; I could have used the soaking to at the end. It was delicious anyway. Can't wait to make it again.
Wow, Love Your recipes & videos -
So Awesome.
Thank❤You for sharing.
Thank you so much for this, I love adding tofu to certain dishes and this will help so much since I am going to start making my sons soymilk from scratch since he and lactose don't get along very well lol. Thank you again for this.
It's made me recall my mom's home cooking while I was a child ;)
Awesome! I did it and it test too much better than Tofu from market, that’s great and thank you.
I think you are the coolest person alive
I love your work thank you for give in us delicious vegan opcions , good luck with your channel
Hi!!! Do you have any recipe of silken tofu? Thanks!! Love your channel!
Wow😘😀 thank you for sharing your recipe Sir, I will try this at home 💕
最近更新が多くて嬉しいです！
Awesome video! very interested in knowing your smart and healthy okara receipe too!!!
Siamese See hahaha someday;)
I did! excellent tofu options. Wonderfull recipe..Great video!
New subscriber here! Your pottery video snagged me 😍
I really enjoyed this tofu-making video. This is something my husband and I will plan to try at home. I don't know if we will find the press here in America but he is good at crafting things so I'm sure he could make us a box. He is from a small Island in Indonesia and is always talking about how great the Chinese make their tofu there.
I would like to see a recipe on Japanese amazake made from brown rice. There used to be a drink here by Imagine foods. I loved it. And I'm sure it would be better fresh and homemade. I tried to make it myself 20 years ago based on what recipe I could find on the Internet at the time but it was a big fail.
Thanks for your recipe, is the best...
Wow you are so smart to think to drain it this way
Bless you. Can't wait to try. Thank you.
Hola! You are amazing, really enjoy your videos. They are art and learning at the same time. And I love the amounts are always small portions, that's very handy.
I would like to know if you can make also the "silky tofu". I think is like the "garbanzo tofu" in terms of texture. Thanks in advance, Karina.
I’m going to try this! Thank you for sharing 🤩
nice job, thank you learn a lot
Thank you for your recipes!
Thank you. This was laid out very well and is easy to follow.
Thank you for sharing it, I will try to mix the white vinegar and water to replace the one you use.:)
率直な感想
嘘やろ、豆腐まで手作り？結婚しよう
Looks amazing
Thank you for the recipe, I'm going to try it very soon.
I wish I’d seen your video before attempting to make tofu. Mine didn’t turn out so well. Next time, I will use your method.🙂👍
I’ve been watching your videos you’re the coolest guy ever
Wow, the video is a work of art.
You are amazing cook!!!
Lol when he smelled it
Now i know how to make one. Thank you
Excellent overview and most appreciated!
I love your Chanel everything u make is look awesome omg can't wait to try out :D 💕💕
Very good and checking the comments you give, very knowledgeable.Thank you
Hello :) Is there a reason why you shouldn't squeeze the milk first then boil? Seems easier than to try to squeeze hot soy milk. Thanks for all these amazing videos!!!
Hi, Ryoya! Thank you so much for this recipe. I have to say, now that I've made my first two blocks of FRESH HOMEMADE tofu, I won't be able to buy it from the supermarket anymore. Fresh is so much better and I no longer live in a town that has a tofu shop (😩) and I'm so thankful to be able to make my own.
I do have a question. I notice that you cook the namago before straining off the okara. I have seen other recipes that say to strain first, then cook. Is there a reason you strain after cooking and not before?
Amazing recipe
I wish I could make this
Thanks. Much more specific information. Very helpful.
شكرا على مشاركتنا وصفتك
Love your videos
Ti ho appena scoperto!!!Sto guardando i video..Complimenti!!
Vegan Gnamgnam Grazie per la visione;)
木綿豆腐はもちろん
おからも美味しそうです。
Hi Ryota! I know this is an old video but can you let me know the title of the background music? I really love it😊
Hi!
Thank you so much for the video! It is really interesting. I have some questions about it. First of all, what do you do with the pulp (okara)? Can you use it for doing another dish or do you throw it in the trash?
I saw in another site that instead of using nigari, they used lemon juice. Do you get the same result?
Thank you so much again!