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🍽️ Making Fresh Tofu from Scratch

186 kcal · 30 min · 4 servings

Ingredients

• 1 l soy drink (soy milk) (store-bought or homemade)
• 5 tbsp lemon juice or alternatively: 1 tsp nigari (magnesium chloride)
• 0.5 tsp salt

Instructions

1. 1. Pour the soy drink into a pot and warm it up slightly.
2. 2. Stir the lemon juice and salt into the warm soy milk.
3. 3. Let the mixture stand for 20 minutes until it curdles.
4. 4. Wait until the solid soy curds and liquid whey separate clearly.
5. 5. Hang a sieve over a bowl and line it with a cheesecloth.
6. 6. Pour the curdled soy milk through the sieve to separate the solid parts.
7. 7. Let the mass drain well in the cloth.
8. 8. Use the drained whey for other recipes.
9. 9. Gather the corners of the cheesecloth to wrap the tofu mass.
10. 10. Press the tofu for about 30 minutes to remove excess moisture.
11. 11. Use a tofu press or place a heavy weight, like a pot filled with water, on top.
12. 12. The longer and firmer you press, the firmer the result will be.
13. 13. Remove the finished tofu from the cloth.
14. 14. Now process the tofu according to your taste.

Nutrition per serving

• kcal: 186
• Protein: 23 g · Fett/Fat: 9 g · Carbs: 4 g