Homemade Fresh Tofu Recipe
This looks like large blocks of fresh tofu (bean curd) packed in trays. Here’s a simple homemade version:
Ingredients
2 cups dried soybeans
8 cups water (for blending, plus more for soaking)
2 teaspoons gypsum powder (food-grade) or 2 teaspoons lemon juice/vinegar
1/2 cup warm water (to dissolve coagulant)
Instructions
- Soak the Soybeans
Wash soybeans well.
Soak overnight (8–12 hours) in plenty of water. - Blend
Drain soaked beans.
Blend with 8 cups fresh water until smooth. - Cook the Soy Milk
Pour blended mixture into a pot.
Bring to a gentle boil, stirring often.
Simmer for 10–15 minutes. - Strain
Strain through cheesecloth or a fine cloth.
Keep the liquid (soy milk) and discard or save the pulp (okara). - Curdle
Dissolve gypsum powder in warm water.
Slowly stir into hot soy milk.
Let sit for 15 minutes until curds form. - Press
Line a tofu mold or tray with cloth.
Pour in curds.
Fold cloth over top and press with a weight for 20–30 minutes. - Chill
Remove tofu carefully.
Place in cold water for 10 minutes before cutting.
Serve
Use for frying, soups, stir-fries, or eat fresh with soy sauce and chili.