A simple and delicious recipe for making tofu from scratch using soy milk and lemon juice.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Simmer the soy milk on low heat for about 20 minutes to avoid overflowing.
Remove the film that forms on top of the milk before adding the coagulant.
Add the lemon juice to the soy milk and wait for a few minutes until the tofu starts to form.
Once the water is clear, drain the mixture using a cheesecloth.
Make sure to simmer the soy milk gently to prevent it from overflowing.
Using fresh lemon juice will yield better results for coagulation.
How do I make homemade tofu from soy milk and lemon juice?
To make homemade tofu, start by simmering 1 liter of soy milk on low heat for about 20 minutes. Remove any film that forms on top, then add 2 tablespoons of lemon juice. Let it sit for a few minutes until the tofu begins to form. Finally, drain the mixture using a cheesecloth to separate the curds from the whey.
Is homemade tofu suitable for a vegan diet?
Yes, homemade tofu is an excellent choice for a vegan diet. It is made entirely from plant-based ingredients—soy milk and lemon juice—making it a great source of protein and a versatile ingredient for various dishes.
What can I substitute for lemon juice when making tofu?
If you don't have lemon juice, you can substitute it with other acidic ingredients like vinegar (white or apple cider vinegar) or lime juice. Use the same amount, 2 tablespoons, to achieve similar coagulation results when making tofu.
How should I store homemade tofu to keep it fresh?
To store homemade tofu, place it in an airtight container filled with water and refrigerate. Change the water daily to keep it fresh. Homemade tofu can last up to a week in the fridge. You can also freeze it for longer storage, but this may change its texture.
What dishes pair well with homemade tofu?
Homemade tofu is incredibly versatile and can be used in a variety of dishes. It pairs well with stir-fries, salads, soups, and curries. You can also marinate it or use it in sandwiches and wraps for added protein and texture.
