How to Make Tofu (with soybeans and GDL)

Ms Shi and Mr He

This recipe shows us how to make tofu at home using soybean and glucono delta lactone. You can customize its texture from soft to extra firm.

Prep Time 6

Cook Time 10

Resting Time 2

Total Time 8 10

Course Lunch, Salad, Side Dish, Soup

Cuisine Chinese, Japanese

Servings 2 blocks of tofu

Soak the dried soybeans in water overnight or for at least 6 hours.
Drain and rinse the soaked soybeans. Use a blender to blend the soybeans with 3 liters of water at high speed for 1 minute. (Depending on the size of your blender, you might need to blend them in batches. The water-to-dried-soybeans weight ratio is 10:1, meaning 3 kg of water is required to blend 300 g of soybeans.)
Strain the blended mixture through a nut milk bag to extract soy milk. (See Note 1)
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.)

In a large bowl, dissolve 1⅓ teaspoons of GDL with 2 tablespoons of water.
Pour 8 cups of soy milk to a pot, heat it over medium heat, stir continuously until it reaches 176°F (80°C).
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.
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.
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.)
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.

1. The remnants after straining the soy milk, also known as okara, 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.

Keyword homemade tofu, how to make tofu, Tofu