How to Make Tofu (with soybeans and GDL)

Why invest hours in crafting tofu at home when a store-bought box costs only $2?

The answer lies in the distinct advantages of homemade tofu – offering a fresher and more robust soy flavor compared to its store-bought counterpart.

When tofu in your kitchen, you can customize its texture, allowing you to tailor it to your preferences, be it extra soft, soft, firm, or extra firm.

Additionally, the process yields delicious by-products, including hot, fresh soy milk and delicate tofu fa, providing delightful homemade treats in the midst of making tofu from scratch

Tips on how to make tofu

1. Optimal Soaking: Soak the dried soybeans adequately, allowing them to plump up by soaking them overnight or for at least 6 hours. Rinse the soybeans after soaked.

2. Blending Soy Beans: Use a high-speed blender to ensure a smooth and well-blended soybean mixture for the soy milk. The water-to-dried-soybeans weight ratio is 10:1, meaning 3 kg of water is required to blend 300 g of soybeans. Depending on the size of your blender, you might need to blend them in batches.

3. Filter the Soy Milk: Although this step is optional, using a nut milk bag to filter the soy milk can enhance the tofu’s texture, particularly if you aim for an extra soft consistency. The remnants, also known as okara, after straining the soy milk, can be used in various recipes like crafting veggie burgers or patties, making okara dango, incorporating into pancakes or waffles, or preparing wholesome dog treats.

4. Temperature Control: When heating soy milk, stir continuously to avoid burning or spillage. Once the soy milk reaches 176°F (80°C), it will start bubbling vigorously as if boiling. Do not turn off the heat at this point of the time. Continue the cooking and stirring process until it reaches a minimum of 203°F (95°C) and allow it to simmer for an additional 5 minutes after reaching this temperature. This extended boiling is crucial as raw soy milk contains potentially harmful substances such as saponin and trypsin inhibitor. Consuming undercooked soy milk may result in symptoms such as nausea, vomiting, cramps, and diarrhea.

5. Coagulant Selection: You can use different coagulants like GDL or nigari for different taste preferences. The preparing process should be similar; simply adhere to the instructions provided on their packages. If GDL or nigari is not available, an alternative method involves making tofu with white vinegar. But keep in mind that tofu made with white vinegar will have a distinctive sour taste.

6. Enjoy By-Products: Once the coagulant has transformed the soy milk into a solid form, you’ll obtain a bowl of delicate tofu fa or extra soft tofu. You can add sweeteners like maple syrup or brown sugar syrup to make it a delightful dessert . Alternatively, you can use it in savory dishes such as Korean kimchi tofu soup.

7. Texture Customization: Use a tofu press to customize the texture of your tofu, whether you prefer it soft (press for half hour), medium firm (press for 2 hours), firm (press for 4 hours), or extra firm (press overnight).

8. Storage Tips: Store your homemade tofu in clean water in the refrigerator, changing the water regularly to maintain freshness.

EQUIPMENT

• Measuring cups or kitchen scale
• Blender
• Nut milk bag
• Large Pot
• Large bowl
• Tofu press
• Cheesecloth 

INGREDIENTS  

– To make soy milk from soy beans

• 1½ cup dried soybeans (300g)
• 3 L water (3000g; For blending)

– To make tofu from soy milk

• 8 cups soy milk (2000g)
• 1⅓ tsp Glucono Delta Lactone (GDL) (6.5g)
• 2 tbsps lukewarm water (25g)

INSTRUCTIONS 

– To make soy milk

1. Soak the dried soybeans in water overnight or for at least 6 hours.

2. Drain and rinse the soaked soybeans. Use a blender to blend the soybeans with 3 liters of water at high speed for 1 minute.

3. Strain the blended mixture through a nut milk bag to extract soy milk.

4. Transfer the soy milk to a large pot and heat it over medium heat. Stir continuously to prevent sticking. Heat the soy milk to 203°F (95°C). Turn off the heat. (Now you can pour a serving of the homemade soy milk into a mug and savor it with a touch of sugar.)

– To make tofu

1. In a large bowl, dissolve 1⅓ teaspoons of GDL with 2 tablespoons of water.

2. Pour 8 cups of soy milk to a pot, heat it over medium heat, stir continuously until it reaches 176°F (80°C).

3. Once the soy milk reaches the desired temperature, quickly pour the hot soymilk into the dissolved GDL, do not stir. If you prefer, you can quickly use a skimmer spoon to remove any bubbles on the surface, resulting in a smoother texture.

4. Cover the bowl with a lid, let the mixture set under room temperature for 30 minutes. Once the mixture is fully set, you will get a bowl of extra soft tofu or tofu fa.

5. To make firm tofu, line a tofu press with cheesecloth, transfer the extra soft tofu to the tofu press, fold the cheesecloth over, cover with the lid, and place a weight on top. Set the tofu press on sink dish drying rack to drain water. Press the tofu for 1-2 hours, or until it reaches the desired firmness. (8 cups of soy milk can make 2 blocks of firm tofu.)

6. Store your homemade tofu in a container filled with clean water, cover the container with its lid or food wrap. Place the container with tofu and water in the refrigerator. Change the water everyday to keep it fresh. Consume your homemade tofu within 3 to 5 days for optimal freshness.

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