Reply To: Home made soft tofu

Lynnjamin, nicely done. I occasionally make tofu, too. A couple of tips:

1 – after soaking the beans, remove the hard shells before making the smoothy. There is a hard shell on the tip of your finger in your first photo. Soy beans used to be considered poisonous because they interfere with the body’s ability to digest foods. The chemical that causes that effect is found in the hard shell. Use only the softer meaty part inside.

2 – adding more coagulant (I use Nigari, a natural product derived from the sea) will make medium firm tofu. Adding even more will make firm tofu.

I use a simple tofu press available at Amazon or soymilkmaker.com.

In the U.S. an outstanding source of soybeans is LauraSoybeans.com. They sell non-GMO soybeans.