Homemade Tofu Step-by-Step (using vinegar) 自製豆腐

INGREDIENTS:

 6 Soy Beans (dried)

Water *(see the note in step 2)

3 tablespoons Vinegar + 5 tablespoons Water

DIRECTION:

1. Soak the soy beans in water over night, or at least 10 hours.  Discard the water and rinse the beans; drain again.

2. With the ratio of 1 part of soaked soy beans to 3 parts of water, process until it becomes soy puree.

3. Make sure the puree as smooth as possible.

4. Place a tea towel in a strainer and then set a pot underneath the strainer (like the picture above).

5. Pour the soy puree onto the towel.

6. Wrap up the towel.  Twist to squeeze the soy milk out of the towel.

7. Save the soy pulp for other recipes.  It is delicious and healthy.

8. Heat up the filtered soy milk over medium heat; stirring constantly.  Skim off the foam and bubbles on the surfaces. 

9. Turn off the heat and allow the soy milk to cool to about 90C.  I didn't use thermometer.  I just left the soy milk to cool for about 10 minutes.

Add the vinegar and water mixture gently into the soy milk.  The more gentle the vinegar is mixed in, the softer the tofu will become.

10. Immediately, you can see the soy milk starts to curd.

11. Bring the whole pot to a boil.  This process helps speed up and strengthen the curdling process.  After 1-2 minutes, you should see clearly that the curds and the liquid are separated.  Turn off the heat.

12. If you are making tofu anytime soon, but you don't want to use vinegar.  You can save this yellowish liquid from the curd and ferment it for 48 hours before the next tofu making.  This liquid can improve the taste of tofu.

13. Place the tea towel in a strainer again.  Pour the curd over it.  Gently squeeze out the liquid as much as possible.

14. Twist and towel into a ball and set it inside a small bowl for at least 1.5 hours before slicing  it.

15. If you are not using it that day, refrigerate the tofu with the towel.  It can last up to 3 days.

16. The more liquid you squeeze out, the firmer the tofu will become.  I like mine is  medium.

17. To serve, drizzle sesame oil, marin, soy sauce and roasted sesame seeds.