How To Make Tofu (with just soymilk, lemon and water!) | DIY

Hi guys, Today, I’m going to how to make your own fresh
tofu! Fresh tofu is so different from store-bought. The taste is so much nicer…milder. And the
texture is just..well, you have to try it! To start you’re going to need a batch of soy
milk. Click on this video to learn how. It’s made with just soy beans and water…and it’s
easy, I promise. You’re also going to need a coagulant. This
is just something that will curdle the soy milk. Mine is made up of a half cup of water
mixed with a tablespoon and a half of fresh lemon juice. And that’s all the ingredients! So take your soy milk and heat it up to 160
degrees farenheit. That’s about 71 degrees celsius. If you don’t have a therometer, that’s
ok too. You can just heat it up to boiling then turn off the heat and let it cool for
about 3 minutes. Just make sure to stir it constantly as soy milk tends to form a skin
on the bottom and is prone to bubbling over. Once it’s hot enough, take it away from the
heat and stir in half your coagualant liquid. Stir it in well with a wooden spoon or spatula
for a few seconds. Now, place your spoon straight down, stopping
the spinning motion of the milk. Pour in the rest of your coagulant. This time in a gently
back and forth motion. You can also use a figure eight motion. The thing is to be gentle
but thorough in incorporating all the lemon juice mixture. You’ll find that the soy milk will start to
form these lumps. Once you’re getting quite a few lumps like this, cover the pot and let
it sit for 10 to 15 minutes. In the meantime, prepare a colander, seive
over a bowl, or be like me and improvise with a steamer pot. Just line it with a few layers
of cheesecloth or use a clean, lint-free muslin cloth. As you can see, now the soymilk curdled quite
a bit. Lots of floaty white bits and the liquid is yellowish but clear and no longer milky
looking. Just ignore the fact that it kinda looks like brains. You can now scoop up the mean
soy bean curds into your prepared cheesecloth. Make sure you have something underneath to
catch the liquid. I got lazy and just started to pour the whole
thing in. If you do like me, please be careful as it can overflow if there’s not enough drainage. Once all the curds are in, gather up the sides
of the cloth, twist it and squeeze the excess water out. The curds and liquid may still
be quite hot so be careful and don’t burn yourself! Once we’ve squeezed out all we have patience
for, undo the twist and kind of rewrap the cloth so that the curds are formed into a
rectangle shape. Pull the cloth in tightly so it holds it’s shape. Place something on the top and weight it down
to force more water out. I’m using this bowl and placing some of my favourite cookbooks
on top for weight. Now leave this alone for a half hour to an
hour. The longer you let it drain, the firmer it will become. Finally, take off the weights, gently unwrap
and there’s your tofu. One final step is to place the tofu in some
fresh cold water. The colder the better. This helps the tofu firm up even more. Now you can use this right away! It’s so much
better than store bought tofu in taste and you know exactly what went in it! This recipe
is pretty small but you can multiply this recipe to make larger batches. In the next videos, I’ll show you what I did
with this batch of tofu and what I did with the soy milk pulp. Thank you so much for watching this video.
Please give it a thumbs up if you liked it and let me know if you try the recipe. Don’t
forget to subsribe if you haven’t already for new easy vegan recipes every friday. Bye for now! YOUTUBE DESCRIPTION Make your own tofu at home with only soymilk,
fresh lemon juice and water! Fresh, handmade tofu is so much better tasting than the store-bought
stuff and super easy to make. And don’t worry, it doesn’t taste like lemons at all. You don’t need anything special other than
cheesecloth. Store bought soymilk usually contains a bunch
of additives so you won’t want to use that for this recipe. Use homemade soymilk or brands
that only contain soybeans, water and maybe salt. Soymilk is really easy to make too.
Just check out this video: You may have heard some rumours about soy,
but this legume been consumed in China for centuries! Soy is one of the “5 Sacred Grains”
and is one of the most healthful sources of complete protein. Just try to get non-GMO,
organic soy. DIY TOFU RECIPE
Printable recipe coming soon. Makes about one 8.5oz block (250g) INGREDIENTS 5 cups plain soymilk (One batch of this recipe: [1180ml]
1/2 cup water [118ml] 1 1/2 tablespoons [22ml] DIRECTIONS Combine the water and lemon juice. Separately, heat the soymilk to 160F (71C)
in a large pot. Be sure to stir constantly to keep the soymilk from burning on the bottom.
If you don’t have a thermometer, you can bring it just to a boil, then remove from heat and
stir for 2-3 minutes to cool. Remove the soymilk from heat and stir half
of the lemon mixture into the soymilk for 1 or 2 minutes with a wooden spoon or spatula. Stand the spoon or spatula straight down into
the milk to cause the spinning motion of the milk to stop. Add the rest of the lemon mixture and stir
the spatula in a back and forth motion or a figure eight motion. The intent is to mix
the lemon juice coagulant in thoroughly but gently. After a minute or two, the soymilk should
start to separate and curds will begin to form. Stop stirring and cover the pot with
a lid. Let sit for 10 to 15 minutes. Afterwards, the soymilk will have completely
separated into bits of soybean curd and liquid. The Liquid should be rather clear and yellowish.
If it is still milky looking, it has not completely curdled. In that case, add a few drops of
lemon juice and stir them in well. Prepare a colander or seive lined with a few
layers of cheesecloth over a bowl, or use a steamer pot. Ladle the soy curds into the cheesecloth. Pull up the sides of the cloth to allow most
of the water to drain out. Gather the sides of the cloth and twist at the top to squeeze
out more water. Untwist the cloth and re-wrap the curds so
that it forms a loaf shape. With the curds securely wrapped in the cheesecloth,
place a a couple pounds of weight on top. You want to press the curds evenly to force
the water out. A cutting board with a few books on top would work well. Alternatively,
use a tofu press device. Let sit for 30 minutes to an hour. Carefully unwrap the tofu and place in a bowl
of very cold water. This will help the tofu firm up further. Now it’s ready to use! Otherwise, store it
in water, in the fridge, for 1 to 2 weeks. It can also be frozen.

100 thoughts on “How To Make Tofu (with just soymilk, lemon and water!) | DIY

  1. *Troubleshooting*
    Having trouble getting your soy milk to coagulate? Check the following:
    1 – Are you using the ideal soy milk? See this video for more details on proper soy milk for tofu-making:
    2 – For soy milk to coagulate, it needs to be hot enough. Use a thermometer to check. Do NOT let the soy milk cool down too much before adding the lemon juice.
    3 – Is your lemon juice acidic enough? Since lemons are from nature, their acidity can vary. Get around this by using good quality bottled lemon juice; they are usually very consistent. For even more consistent results, try using calcium sulfate (food-grade gypsum). See my video on Silken Tofu where I have more details:

  2. Hi! I made the soy milk and tofu using your recipes. Was I supposed to make the soymilk cool down or i can make tofu directly in the pot where I made it warm up?

  3. So back when I ate dairy, this is identical to how I made homemade mozzarella/farmer's cheese! Easy peasey. Wish tofu was as stretchy so I could use it on pizza!

    Would this work for your "tofu chicken" recipe?

  4. Hello Mary, How do we calculate the nutritional value for 100 gms of homemade Tofu? Is it same as the store bought Tofu?

  5. Hi Mary, I made this following your recipe and it was fantastic. Then I tried again with a new batch of soya beans and it didn't coagulate into 'brains' but into a much finer texture and when I tried to press it in cloth it wouldn't form a solid block but was crumbly – and there was very little of it. I've tried again and the same result. Can you suggest what's gone wrong? Have I under-soaked/over-soaked, over-blended? I was so excited by the first attempt which was perfect, and so disappointed that I can't recreate it!

  6. Amazing how you use lemon instead of vinegar. Most people I know use vinegar to make their tofu . Which would you rather prefer? And after you're done and have extra do you save the liquid to put the tofu or do you use clean cold water to store left overs? Tia.

  7. and this is exactly the process for regular cheese too. i was so angry when i realized this because i could have been making tofu for years

  8. Can these people prepare anything without measuring things to a T. I've never heard of anyone measuring the heat requirement to make a tofu. Go watch some local Chinese make it on a makeshift stove

  9. u know this is the exact same thing what Afghani people make tofu . i didn't knew that this was tofu until i saw how its made coz i have seen my mum make a doesn't of time but we like to eat it fresh in breakfast with Afghan Raisin
    , jam or honey and Chinese, Korean and Japaneses eat in soup

  10. I love your videos! So informative and tasty looking. I'm not vegan, but I still make a lot of your dishes!

  11. can you freeze the tofu and will it still taste the same? Because I don't want to do it everytime I want to cook, I will really like to make a large batch and freeze it

  12. Thanks for the tip of adding the tofu into the cold water to firm up, it's a quicker way to do it! I normally leave the tofu pressed in the fridge overnight ?

  13. Thank you so much for demystifying this process. We loved your video and can't wait to get started making our own tofu.

  14. Your channel is THE BEST.
    Just finished making soy milk and then tofu.
    Absolutely amazing tofu that I can’t wait to eat now!

  15. Hey Mary, I ❤️ your channel! My name is Kristy and I’m the Founder of I started this company to drive awareness and create a solution to eating zero waste. Our containers are made of plants, not plastic – so you can feel good about what you eat and save the planet in the process. If you have time, I’d love for you to check us out! Our products would be a great addition to your already delicious recipes! ?

  16. I will for sure try your tofu recipe, and I saw soya beans today in the shop I'm excited it looks delicious and way healthier homemade

  17. Hi #Mary'sTestKitchen! I have today tried out your two recipes – first the soy milk from dried beans turned out great! then onto making the tofu, not so great! it just ended up crumbling and not becoming firm at all – what have I done wrong?

  18. aaah i forgot to let it cool off for 3 minutes!!!!!! i hope it still comes out right! thank you so much for uploading this and the soy milk recipe!

  19. Where I live it's impossible to find tofu except for the really expensive ones sold online, and I always assumed tofu was difficult to make. It's so EASY! Thank you for this informative recipe.

  20. Hello, Can I ask? Can this be used for my project about fermentation of a Tofu?

    Can someone tell me for how many weeks can I ferment it? on the frigde or it can be just anywhere?

  21. So my mom used to make it for us sence a very long time even before i knew about it she make it and add some black seeds( i don't know the name of it) and we eat it with bread and fresh home made figs jum and its taste so goooood and after starting watching anime i got curious to know what is this tasty tofu and where can i jave it and stufff… But you re video just make realize that i used to consume it and its sooooo freaking tasty and specialy with jum (i never tried to cook)

  22. I followed the updated soy milk recipe to make the tofu. Feels like I wasted a cup of soybeans and a morning. After 3 to 4 limes and a lot of straining, I ended up with a small cookie size tofu that would not keep its shape. I believe I should have blended longer than a minute rather than a minute using my vitamix. I ended up with a bunch of okara which was hard enough to find a recipe that I wanted to make. Looked like a simple enough recipe but details are everything.

  23. you’re a life saver. I always made kimchi stew without tofu but now im lazy to go to the supermarket but im in the energy to make it from scratch.

  24. If you season the soymilk with some spices will the flavour impart on the tofu or wiil it be left in the liquid you drain? Is there maybe any danger that seasoning will stop the curds from forming?

  25. Can you do a savory black bean curd recipe? I remember going to asian markets and buying firm, dark bean curd or fermented black beans. I'm not sure what this is called. I guess it's technically tofu. Is it the same process?

  26. I would love to try this, but I need to know how much protein does it have (I am supposed to limit my protein intake). Is there any way to know? Okara is giving me a hard time so I don't know how to calculate it.

Leave a Reply

Your email address will not be published. Required fields are marked *