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Tofu, a versatile and protein-packed ingredient, has gained immense popularity in recent years, especially among those following a plant-based or vegetarian diet. While tofu is readily available in most grocery stores, many people prefer to make their own at home for various reasons, from cost-effectiveness to complete control over the ingredients used. Contrary to popular belief, making tofu at home doesn’t necessarily require vinegar or plaster. In this article, we will explore two alternative methods that allow you to create your own delicious tofu using simple, accessible ingredients without compromising on taste or texture. Whether you’re a tofu enthusiast looking to embark on a culinary adventure or a curious beginner seeking a healthier and homemade alternative, these methods are bound to take your tofu-making skills to new heights.
You want to eat tofu but are afraid that the products sold in the shops will use gypsum which is not good for your health? So let’s make tofu at home according to the 2 recipes below, 100% safe with 2 ingredients: soybeans and chickpeas.
How to make tofu with soybeans
10 Minutes Processing
60 Minutes For
2 – 3 people
The main ingredients to make tofu are soybeans, which do not contain cholesterol and many trace elements such as iron, zinc, etc., which help reduce osteoporosis, prevent type 2 diabetes and some other diseases quite well.
- 500g dried soybeans
- Tools: Blender, 2 baskets
How to choose good soybeans
– Should choose seed soybeans, sieve to remove small seeds, insects, impurities . It is better to use beans that are freshly harvested or only 3-4 months apart .
– Soybean seeds must be ivory white, evenly colored, the bean pods must not appear cracked or have germinated
Step 1Process materials
Soybeans: wash off dirt and soak in cold water for 8-10 hours , then clean the shells.
Lemon: Squeeze the juice . Add 1 teaspoon of salt to 350ml of filtered water, then add 3 tablespoons of squeezed lemon juice to the mixture. If your lemon is less sour, add more lemon juice, until the taste is strong .
Note: If the lemon mixture is not sour enough, the tofu will not be able to precipitate.
Step 2Grind soybeans
Put some soybeans and water in a blender and grind the mixture, grind until the soybeans are smooth , then add water and soybeans to continue grinding, and so on until the soybeans are gone.
Note: Do not add too much water in the first grind because we still grind the soybeans 2-3 more times.
Next, use a mesh cloth to filter out the soybeans. Then, continue to grind the soybeans 2-3 more times until 7 liters of water are used up. Grind so many times so we can get all the soy milk!
Then skim off the foam in the raw soy milk!
Step 3Cooked soy milk
Get raw soy milk on the stove, boil over high heat . Remember to stir well so that the bottom of the pot does not burn . When the soy milk comes to a boil, lower the heat to medium low , and continue cooking for another 10 minutes , constantly skimming thoroughly.
Note: Remember to cook the soy milk thoroughly to make the tofu more delicious and smooth. Raw soy milk is not tasty and easily spoiled.
Step 4Precipitation of soy milk to make tofu
When the soy milk is cooked, lower the heat, slowly add 3 patches of the lemon-salt juice mixture to the soy milk, stir well and cover. After every 2 minutes, cover the lid, add salted lemon juice to the pot, until the soybeans are precipitated and the water is clear.
Step 5Take the tofu out of the pot
Prepare 2 baskets to shape the tofu.
You put a basket on a basin, put a mosquito net inside the basket and then pour tofu in. Next, you use the second basket to press on the tofu, and put a heavy object on it to create compression.
Squeeze tofu for about 8 minutes , then slowly pour water over the tofu to cool. After that, just take the tofu out of the mold and it’s done.
Step 6Finished product
Tofu made according to the above recipe is very soft and smooth. You can process it into many different dishes such as fried, braised, or dipped in soy sauce.
How to make tofu with chickpeas
10 Minutes Processing
60 Minutes For
2 – 3 people
Chickpeas or Garbanzo beans (English is Chickpea) are legumes and are considered staple foods of India and the Middle East. According to the medical and health website Medplus, chickpeas “contain many nutrients such as: vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium.
Besides being an excellent vegan and gluten-free source of protein and fiber, they also contain exceptional levels of Iron, vitamin B6 and Magnesium.” Chickpeas help improve bone health, heart health, good for diabetes, lower bad cholesterol ,… Therefore, choosing chickpeas to make tofu is not a concern. Let’s get to work right away.
- 200g chickpeas
- Tools: Sieve, blender, milk filter cloth (otherwise replace with cotton towel), stainless steel mold.
Step 1Process materials
First, you bring 200g of chickpeas to soak in water overnight (about 8-12 hours) . Then, you filter the mixture through a sieve, remove the water and take the beans into a blender with 500ml of water.
Blend until the mixture is smooth, then pour it into a filter bag with 100ml of water, squeeze out the water and discard the residue.
Step 2Make tofu
Put the pot on the stove, add the chickpea water and boil over low heat, stirring constantly, until the mixture boils and thickens. Then, you pour the mixture into the mold, let it cool until it solidifies (about 1 hour).
Step 3Finished product
Tofu made from chickpeas is extremely soft and smooth, tapping lightly with a spoon makes you feel “fazed”. When eating, the feeling is as soft as melting in the mouth, fragrant with the characteristic chickpea scent. We can eat it with sugar water or fry it very delicious.
So we have right now a soft and nutritious tofu dish for the whole family. I wish you success with these 2 tofu recipes!
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In conclusion, making tofu at home without the use of vinegar or plaster is not only feasible but also allows individuals to customize the taste and texture to their preference. The two methods discussed, using lemon juice or soy milk as coagulants, offer simple and accessible alternatives. Lemon juice provides a tangy flavor and softer texture, while soy milk creates a smoother and creamier tofu. By experimenting with different techniques and ingredients, one can make tofu that suits their dietary needs and culinary preferences. Whether you opt for lemon juice or soy milk, homemade tofu can be a healthy and versatile addition to your meals. So, don’t hesitate to explore and enjoy the process of making tofu at home without vinegar or plaster.
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