Instructions
for
Making Tofu
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Step-by-Step Instructions for Making Tofu |
| Step 5 | Click on an Image to Enlarge It | |
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Place the pot with the soymilk in it back on the stove and bring it back to a boil. While you are waiting for the boil, mix up the coagulant. There are several coagulants that you can use but I tend to use vinegar or lemon juice since I generally have those on hand. Mix together: 1/4 cup cider vinegar or lemon juice 1 cup water Once the soymilk boils, turn off the heat. Now add about half of the coagulant to the soymilk. I usually stir the soymilk in one direction and then reverse the direct when I add the coagulant. Put a lid on the pot and let it sit for 5 minutes or so. Lift the lid and check the soymilk. The curds should have started separation from the whey, that is, the protein (tofu) should be floating as little pieces in the clearing liquid. If not, don't worry. Just add another 1/4 cup of the coagulant, but this time do not stir. Sprinkle the coagulant over the top of the liquid and get it to mix in by moving your spoon through the liquid in a slicing motion. Cover for another 5 minutes. Check again and repeat the above process if the separation is not complete. |
) Pouring the coagulant into the soymilk. ) Stirring with a slicing motion after the second addition. ) The soy curds separated from the whey. That's foam on the top. The curds are below the surface. |
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