Tofu, commonly referred to as bean curd, is a food item made from condensed soy milk, thickened and pressed into rigid white blocks. It contains minerals like manganese and phosphorous, magnesium, zinc, copper, and Vitamin B1. It is a valuable source of protein and consists of all nine vital amino acids. Daily consumption of tofu lowers the risk of cardiovascular diseases and assists you in losing weight due to its low fat and cholesterol content. It is a good source of calcium and iron, is low in calories and includes “bad cholesterol” content.
Given below is the recipe on how to make tofu at home without any hassle!
How to make tofu:
1. A Tofu Mould or a tray to shape the tofu in
3. A Skimmer Spoon
1. 500 g dry organic GMO-free soybeans
2. 3 and 1/2 liters water, filtered, for making the soy milk. Extra water is required for soaking the soybeans.
Coagulant required for curdling of soy milk:
1 and 1/2 teaspoon gypsum powder (calcium sulphate)
1 and 1/2 medium lemons, juiced.
1. Firstly, soak the soybeans in water for at least 6 hours or overnight. Always remember to fill in the bowl or tray with enough water so that they expand to about three times their size.
2. Then, take out the soaked soybeans and add them to a high-speed blender and blend for at least 15 seconds so that they break down slightly.
3. Now, add some water into the blender and blend until you get a rich and smooth mixture.
4. Now, transfer the bean mixture into a large container and strain it to get the pulp.
5. Then let it boil over medium heat and stir every once in a while. Remember to remove the ‘skin’ that forms on top of the mixture.
Procedure 1- Using Gypsum as the coagulant
1. While the beans and water concoction are boiling over medium heat, take a bowl, add in the gypsum powder and some water. Stir properly.
2. Immediately turn off the heat once the mixture starts boiling and adds some diluted gypsum. Stir properly and keep it aside. You will notice that will start forming.
3. Now, as soon as the container is packed up with curdles, place a muslin cloth over the tofu mold or a simple tray and shift the mixture using a skimmer spoon.
4. Now, wrap the muslin cloth firmly and place a tangible item to press down the fabric. This will make the tofu more challenging and help it get rid of the excess liquid.
Procedure 2- Using juiced Lemons
1. While the beans and water mixture is boiling over medium heat, juice the lemons.
2. Just as the milk starts boiling, add the lemon juice to it and turn off the heat.
3. Stir properly, then keep it aside. You will notice that will start forming.
4. Now, as soon as the container is packed with curdles, place a muslin cloth over the tofu mold or tray and transfer the mixture using a skimmer spoon.
5. Then, wrap the cloth firmly around the tofu mixture, place a tangible item to press down the fabric, and allow the tofu to harden.
6. Now wait for 20 minutes, and your delicious and healthy tofu is ready!
Things to keep in mind:
1. If you want your tofu to be softer, continue to press it after 5-0 minutes.
2. You should store them in a sealed container for 3-4 days in a fridge.
3. It is advised to keep the tofu in filtered water as it tends to dry out quickly.
4. If the curdles have stopped forming by any chance, you can add some more coagulant- Gypsum or lemon juice.
Frequently Asked Questions:
1. Is tofu good for weight loss?
Yes, tofu is considered suitable for losing weight due to its low fat, calorie, and ‘bad cholesterol’ content.
2. Can I eat raw tofu?
Yes, you can eat raw tofu but always remember to drain off the excess liquid from it.
3. Is tofu a carb or a protein?
Tofu is mainly known to be rich in protein as its protein to carb ratio is 9:2 per serving.