Homemade Tofu

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This topic contains 9 replies, has 9 voices, and was last updated by  ericahill 4 years ago.

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    Hi, I’ve been making my own tofu for months now. I didn’t know how easy it is to make until I stumbled upon La Fuji Mama’s website. I just thought I’d share her recipe with you guys.

    Note: you can use the soybean pulp left behind from the tofu making process to make Kongbiji Jjigae(Maangchi’s latest recipe)

    Here’s the link: http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/

    I also tried making it with black soybeans, and it was a success! It turned out purple (which is a plus in my book) and it tasted so good!



    Have you had any luck with soon dobu?

    I can’t buy really soft tofu unless I travel 1/2 hour.



    I haven’t tried it yet, but I’ve read that if you use less nigari and press it for a shorter amount of time, the tofu would be soft.



    omg that’s so great. Thanks for sharing.



    Thanks so much for the link. This website is a treasure. My mom used to make me make tofu with her and grandma, but of course I didn’t retain enough of it to do it myself.



    where can i find the homemade tofu procedures or video by Maangchi?



    In case anyone is interested, I learned this from watching Kimchi Chronicles on TV the other day: to make soon dobu (soft tofu), right after you start boiling the soy milk and it starts to coagulate, skim off the first bits that have coagulated. I haven’t tried it yet myself but it looked like it would work.

    If anyone tries it or knows of another way, let me know, thanks!



    Thanks for posting that link – can’t wait to try it myself now!



    The hard parts perhaps is the grinding of Soy Beans specially if you have manual procedure. Anyway, at any food you want to cook, Tofu always fit to it, you can make different recipe from one main ingredients.


    Jack Lynn of cruel intentions necklace shops



    Hi Lee,

    I like to share some tips for making Tofu:

    1. While making tofu the amount of coagulant will decide its perfect texture, more coagulant will produce firmer tofu; less coagulant will make it soft.

    2. If consumed within 24 hours, there is no need to store it in water.

    3. It would be good to cover the tofu in water in a sealable container and place in the freezer. Thaw when ready to use.

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