The easiest, Western-friendly method for making tofu that I’ve seen, especially for Western kitchens. No stone grinders or tofu forms needed. Please express my gratefulness to your grandma for all the knowledge and graciousness she taught you.
Unlike western foods, Asian foods (barring Japanese cuisine) are very easy to prepare provided you have the right ingredients and getting the right ingredients is not that hard. Just go to an asian food store and get them as per your requirements. Western foods tend to be very fancy and requires not only expensive ingredients but also expensive cooking utensils. Maybe its just too commercialized that shelling out huge amount of money to buy and prepare them is the norm.
A couple of suggestions: Because the acidity of lemons can vary....and, in fact, lemon growers are trying for lower acid varieties...it is better to use something with a known acidity. Cheap citric acid powder works well. Use 1.5 tsp per gallon of "milk". Because the natural starches are not soluble, they tend to help clog up the filter material, like mesh or cheesecloth. If you convert the starches to soluble sugars (which will drain off with the water) the pressing will be easier. 1/10th of a gram of amylase with do the job for 3 gallons of milk, as it is a powerful enzyme (not to worry...it naturally occurs in saliva). Just add the acid and then allow the boiled milk to cool to body temperature, add the enzyme, and allow to sit for an hour...then press out the tofu. You end up with a product that is easier to press, and will contain lower carbs than if the enzyme is not used. It should be mentioned that plenty of TH-camrs are suggesting making tofu by simply heating milk. But, what they don't realize is the the curdling is better with acid. Plus, when the milk is acidified, the curds that form are larger and firmer than from heat alone. Both the citric acid and the amylase can be found on E-Bay and are inexpensive over the long run, because so little is necessary. I hope these suggestions are helpful.
Good homemade tofu is so good you can eat it with little added seasoning. And don't throw the dregs out! In Korea we boil it with some pork and kimchi. I'm sure it can be adapted to so many different tastes. Sometimes i even put it in as filler for meatballs and meatloaf, in cookies and other stuff.
this was so convenient! I had been putting this off because I thought it was going to be really hard, but the way you organized all of this it made it so straightforward! Thank you so much!!!
When my youngest son was a baby, he just couldn't hold down milk of any kind, even human milk (goat milk was the worst), because of reflux. So his doctor told me to give him straight soymilk out of the carton. He thrived on it, and it never came back up. I was so relieved...
Thank you so much! I have been looking everywhere for someone who makes large bulk batches of tofu at home instead of a single block's worth at a time. Now if only I can manage to store it for longer than 3 days...I freeze my store-bought packages of tofu (the kind with the liquid) because I enjoy the texture it creates when thawed, pressed, then processed and cooked. I wonder if this will work given that the liquid is already discarded?
When I was learning to make jelly with my grandmother. She would put her straining cloth over a pot and she would fasten the cloth to the pot with clothes pins. I still use this method today.
I like always backe tofu pieces with same pieces of apple in palm oil. like the combination very much. In the video you mention to trow away the foam when cooking the soymilk..actually if you safe that and mix it later with the okera/soypulp and add herbs, sweet, some oil.. and then in furnace 40 min, you get tasty lovely light ´something´. Gonna try your method for tofu! Aloha, Kind regards from Netherlands.
Thank You for sharing your tofu recipes! 🙂 I will definitely give this a try. I liked and saved your video for future uses and I enjoyed watching your food recipes videos, please post more :)
I am making tofu after slicing and sealed in plastic bags it can last 8 days in the fridge and draining its water every other day each packs. same taste when frying
Thank you! This is really great to learn how easy it is to make. I assumed the fermentation process took a lot longer, so I never tried making it before. I certainly will now! Also, since there are some soy milks that are made of just soy beans and water is it possible to make tofu from that too, since all you’re doing is adding lemon juice? It seems like that would save some time, if possible? I believe Trader Joe’s sells soy milk made from just soy beans and water. Please advise. Thanks again! So inspiring!
Can we do it with soy milk from the grocery store or are there some additive or pasteurisation process in those milks that avoid the tofu to form itself?
Awesome indeed,been trying to buy soy beans in my country but to no avail the normally have sugar beans so tofu is made only with soy beans what about any white beans any advice will be appreciated thanks again BIG Up (S south Africa) hello
The downside of it though is that commercial tofu is fortified with calcium, and women over 50 that are vegan like me, need that fortification. Also, it's so much cheaper for me here to buy blocks of organic tofu!! But, I'll try it once for the experience. Thanks
The easiest, Western-friendly method for making tofu that I’ve seen, especially for Western kitchens. No stone grinders or tofu forms needed. Please express my gratefulness to your grandma for all the knowledge and graciousness she taught you.
Unlike western foods, Asian foods (barring Japanese cuisine) are very easy to prepare provided you have the right ingredients and getting the right ingredients is not that hard. Just go to an asian food store and get them as per your requirements. Western foods tend to be very fancy and requires not only expensive ingredients but also expensive cooking utensils. Maybe its just too commercialized that shelling out huge amount of money to buy and prepare them is the norm.
Is the lemon juice the soildifier? What else can i use
to rid the bitterness usually the tofu is placed in cold water after you cut it to block shape for 10 -15 minutes.
A couple of suggestions: Because the acidity of lemons can vary....and, in fact, lemon growers are trying for lower acid varieties...it is better to use something with a known acidity. Cheap citric acid powder works well. Use 1.5 tsp per gallon of "milk".
Because the natural starches are not soluble, they tend to help clog up the filter material, like mesh or cheesecloth. If you convert the starches to soluble sugars (which will drain off with the water) the pressing will be easier. 1/10th of a gram of amylase with do the job for 3 gallons of milk, as it is a powerful enzyme (not to worry...it naturally occurs in saliva). Just add the acid and then allow the boiled milk to cool to body temperature, add the enzyme, and allow to sit for an hour...then press out the tofu. You end up with a product that is easier to press, and will contain lower carbs than if the enzyme is not used.
It should be mentioned that plenty of TH-camrs are suggesting making tofu by simply heating milk. But, what they don't realize is the the curdling is better with acid. Plus, when the milk is acidified, the curds that form are larger and firmer than from heat alone.
Both the citric acid and the amylase can be found on E-Bay and are inexpensive over the long run, because so little is necessary.
I hope these suggestions are helpful.
Thank you! 😊
Very helpful. Thank you!
Do you have your recipe using the citric acid and amalyse
Can you use bottled lemon juice?
This would work great for the nut tofu I want to try making
Perfection passed down to you from generations. Thank you for sharing your lovely family heritage.
I made this last night following your instructions. It worked like a charm! So much fun, and it was the best tofu I have ever eaten. Thank you!
Gives me motivation to do it.
Please, what is the quantity of lemon juice to the soy milk?
@@elizabethadetoyi4918in video 1/2 cup mixed with 1 cup water
Did Lemon change the taste of the tofu plz...
Thank you dear. You have a good clear voice for easy instructions.
I made tofu today following your recipe, thank you so much for sharing it turned out great!
Awesome homemade tofu process! It looks so fresh and delicious
WowI love your step by step demonstration. So illustrated. ❤ THANK YOU SO MUCH!!
Sou dê, Contagem Minas Gerais, amo Tudo.A massa posso secar e dar para as galinhas? Obrigada
This is soooo much work!! Very impressive
Best tofu I've ever eaten!!!! 😮The instructions are sooooo clear and easy ro follow!!!!THANK YOU SO MUCH
Good homemade tofu is so good you can eat it with little added seasoning. And don't throw the dregs out! In Korea we boil it with some pork and kimchi. I'm sure it can be adapted to so many different tastes. Sometimes i even put it in as filler for meatballs and meatloaf, in cookies and other stuff.
Thank you so much for sharing this recipe Cindy....
You can freeze the block of tofu and it will actually have a meatier texture if you prefer that.
I use 1 tablespoon of epsom salt in some water or same milk n added to the milk . It works like magic
I have made your recipe. And I love it. I was so happy that I can make tofu at home. Thank you so much
Thankyou for sharing this family recipe....This is nicer than store bought ! Love your easy to follow instructions. 🙏
1222❤❤❤
Great idea to use the wok and bamboo steamer to press rhe tofu!
this was so convenient! I had been putting this off because I thought it was going to be really hard, but the way you organized all of this it made it so straightforward! Thank you so much!!!
Thank you so much. This is the simplest, easiest way of making tofu I have seen. Will definitely try it out.
Thanks for the easiest method of Tofu...
Thank you for sharing this recipe; much appreciated.
Thank you for the healthy recipes made at home. 👌👌
great video with good explanation :)
Super excited to know I can make this! Thank you! Looking forward to making this! Love your videos and especially hearing your native language 🥰
Thank you for sharing! You explained everything very well that I can probably do it. I learn best with hands on instructions. Keep up the good work!
Wow..so interesting..because I love tofu now going to try this
Thank you . I was wanting to do it with something other than vinegar
Just found and subscribed to your channel. Your recipes look so delicious. Can't wait to try them all!
This is great content, and I've learnt so much from it, just like in this video @
Looks so delicious thank you for sharing 👌👌👌
Thank you for share your video , I will do too , I need to buy the soy beans first, God bless you.🥰
When my youngest son was a baby, he just couldn't hold down milk of any kind, even human milk (goat milk was the worst), because of reflux. So his doctor told me to give him straight soymilk out of the carton. He thrived on it, and it never came back up. I was so relieved...
delicious ! You are good to make it tofu ! thankx for shareing !
Thanks very much for your recipe wow its looks so easy, so nice
Thank you so much! I have been looking everywhere for someone who makes large bulk batches of tofu at home instead of a single block's worth at a time. Now if only I can manage to store it for longer than 3 days...I freeze my store-bought packages of tofu (the kind with the liquid) because I enjoy the texture it creates when thawed, pressed, then processed and cooked. I wonder if this will work given that the liquid is already discarded?
The liquid is water.....
Nice demo, clear and easy to understand.
i love what u did ! good luck and have fun !
Wow..just used soys n lemon juice..thanks for sharing
Amazing! Answered all my questions ❤❤❤
This is so awesome!!! Thank you so much for sharing! I want to try to make this!!!
Lovely! thanks so much for sharing this!
I use a flour sack towel to strain tofu, as well as cheese.
When I was learning to make jelly with my grandmother. She would put her straining cloth over a pot and she would fasten the cloth to the pot with clothes pins. I still use this method today.
Thanks for sharing! 👍
thanks, you're a blessing for sharing the knowledge. Godspeed!
Thanks so much, this much easier.
That was really easy to follow. Thank You.
Great video! Does bottled lemon juice work for this process?
I was wondering that as well 🤔
I love your tofu recipe I'll try to make it
Thanks for this much-needed easy to follow video.
I like always backe tofu pieces with same pieces of apple in palm oil. like the combination very much. In the video you mention to trow away the foam when cooking the soymilk..actually if you safe that and mix it later with the okera/soypulp and add herbs, sweet, some oil.. and then in furnace 40 min, you get tasty lovely light ´something´.
Gonna try your method for tofu! Aloha, Kind regards from Netherlands.
I would love an okera and foam recipe. Do you just bake it?
This make me miss my grandma. She used to make homemade tufu all the time
My mom also make her own as well. Miss you mom.
Thank you so much for easy recipe.
I also concern about what to do with the leftover pulp?
-Thank you for your valuable recipe.
Its true i only use 1 tbs or little less . I have been using it for years n never had any problem
What a great share, thank you for showing how eazy to make soy milk and tofu(both faves).❤😂
I will try this lemon juice method for bloating free tofu. Thanks for sharing this..
Thank You for sharing your tofu recipes! 🙂 I will definitely give this a try. I liked and saved your video for future uses and I enjoyed watching your food recipes videos, please post more :)
Luv the idea of using tamarind. How much do you add?
Beautiful video. Thanks!
Do i add extra water if i want it softer?
Nice sharing dear godbless!❤🙏
You used 3 pounds of dry soybeans. Approximately how many pounds of tofu do you have as a finished product?
this is a easy way.. thank u 💕
Thanks. Can it be stored in a freezer?
You can but the tofu will have a spongy texture when it's thawed.
Congratulations, I liked very much your vídeo, very kind!!🙏💐😘
Thanks a lot!! 🙏💐💐
I'm definitely trying this out. Thank you for sharing. Easy to follow and straight to the point.🙏❣️
Bthank you for sharing this
Thanks for this. Just what I'm looking for. How do you store it in the fridge? And have you tips on making tofu, from powdered on milk?
Hello, how long did you had to cook it for? You said 1-2 minutes or 25 minutes?
Maybe she said 20min. ???
So cool, thanks. I'm living in Mexico where firm tofu imported from USA is $4 for14 oz....not cheap.
That's expensive. Today at Walmart in the US is $2.21 I'm learning to DIY as well.
I loved this idea! We can explore all sort of legume’s tofu. Thanks!
Can you make tofu with shop bought soya milk?
How do you preserve these in the fridge, or the freezer??
I like to keep it in water in the fridge for 3 days. No more than that. I don't like to freeze tofu as they get very spongy after defrost.
Hi! Thankyou for this lovely super easy tofu recipe! Since it only lasts 3 days in the fridge, Can I freeze it? I am solo.....
You can freeze it but they will get spongy after they defrost.
THANKYOU!!!!!@@CHerCreations
I am making tofu after slicing and sealed in plastic bags it can last 8 days in the fridge and draining its water every other day each packs. same taste when frying
Can we use soymilk that comes in tetrapak?
No
Amazing. Can this tofu be cubed , placed in ziplock bags and be placed in the freezer?
Love this!
Thanks much🥰
Don’t discard the pulp! Pulp/or okara is super heathy and tastes great in recipes.
Thank you! This is really great to learn how easy it is to make. I assumed the fermentation process took a lot longer, so I never tried making it before. I certainly will now! Also, since there are some soy milks that are made of just soy beans and water is it possible to make tofu from that too, since all you’re doing is adding lemon juice? It seems like that would save some time, if possible? I believe Trader Joe’s sells soy milk made from just soy beans and water. Please advise. Thanks again! So inspiring!
I like to learn what you make
YaasSsSs!!!! I'm so glad you made this video! Thank you so much! Now we all can be Nyab 10K or tug Vauw Zoo! 😂😂😂👍👍👍
Lmfao.. Fr
WO , pretty good l have learned something special thanks 🥰
I have not eaten it before, please how does it taste
WOW you did outstanding.
Can we do it with soy milk from the grocery store or are there some additive or pasteurisation process in those milks that avoid the tofu to form itself?
I was wondering ... could you season your tofu before you Press it or while cooking?
I prefer after it's pressed when you're going to use it for a specific dish.
Awesome indeed,been trying to buy soy beans in my country but to no avail the normally have sugar beans so tofu is made only with soy beans what about any white beans any advice will be appreciated thanks again BIG Up (S south Africa) hello
i think its doable just follow the same procedure using any beans available in your country
Thank you for sharing. God bless!
What can you cook with the pulp? It would be nice to see a recipe with that leftover! Thank you!
Min 6:01 Please, don 't discard "the pulp", that is "OKARA" and there are thousand recipes you can be able to use it with.
For how many days can you store it in the fridge, before it stales.
Thank you for sharing...I've always wanted to make some...🙂
straight forward, thank you!
Do you take it off heat before adding your lemon juice? I tried it a while ago but nothing came out 😢
Thank u for sharing❤❤❤
Same process as making cheese. Thank you
Grazie, procedimento semplice.
Thank you for sharing!!
Thanks for sharing. If I want the tofu more soft and silky, what to do?
The downside of it though is that commercial tofu is fortified with calcium, and women over 50 that are vegan like me, need that fortification. Also, it's so much cheaper for me here to buy blocks of organic tofu!! But, I'll try it once for the experience. Thanks