Table Side Homemade Soft Tofu Recipe

How to Make Table Side Homemade Soft Tofu

1. Prepare a liquid measuring cup (marked in milliliters) and a small metric dropper.
2. Soak 1 cup (approximately 200g) of dry soybeans in 6 cups of water for at least 12 hours.
3. Drain the soaked soybeans.
4. Measure out 400 grams of soaked soybeans (reserve any extra for another use).
5. Divide the 400 grams of soybeans into two 200-gram portions.
6. Divide 800ml of water into two 400ml portions.
7. Blend one 200-gram portion of soybeans with 400ml of water in a blender until completely smooth (approximately 2-3 minutes).
8. Transfer the blended mixture to a non-stick pot.
9. Repeat steps 7 and 8 with the remaining soybeans and water.
10. Bring the combined soy milk mixture to a boil, stirring frequently. Once boiling, reduce heat to a simmer.
11. Simmer for 2-3 minutes, stirring constantly to prevent burning.
12. Line a colander with a heavy-duty cheesecloth, muslin, or cotton cloth large enough to completely cover the colander. Place the colander over a large bowl.
13. Pour the soy milk mixture into the lined colander and carefully squeeze out the liquid (okara) using the cloth. A can can be used to assist in this process.
14. Reserve the okara (soybean pulp) for other uses.
15. Measure the extracted soy milk. You should have approximately 700ml. If not, add hot water to the okara and squeeze again until you reach 700ml.
16. Return the soy milk to a large non-stick pot and heat to 75-80°C (167-176°F).
17. Prepare a container approximately 5-6 inches x 4-5 inches x 4-5 inches deep (or any suitable container that’s not too large for the amount of soy milk).
18. Add 7ml of liquid nigari (soybean coagulant) to the prepared container.
19. Slowly pour the hot soy milk into the container with the nigari. Do not stir.
20. Let it stand for 3-5 minutes to allow the tofu to form.
21. Enjoy immediately or refrigerate for later use. Refrigerating will firm the tofu slightly.