Home Made Tofu (recipe)

I tend to find that tofu sold in most places is either too damned expensive, silken type only or has a foul bitter taste to it. The bitterness is something which often is unavoidable as they use a solidifying agent which has to be washed out. It also has the side effect of having calcium in it which makes it brittle and hard to cook with. Here's my homemade recipe with a citrus zing!



For this recipe you will need -

2 litres of soy milk (no calcium added)
2 -3 limes
a cheesecloth
some heavy weights
2 spare tupperwares - one with holes made in the bottom


Step 1 -

In a large saucepan you need to warm up the milk to about 40 - 60 degrees. Then squeeze the lime juice into the tofu. At this point you can also add any spices and salt that you wish - tofu is much harder to flavour once it is solid. I can even recommend adding in some BBQ sauce or whatever main ingredient you plan on flavouring the tofu with when you go to cook it.

Step 2 -

After a while you should notice some curds forming. This is what you want - allow as many to form as possible while maintaining the heat - when you can start to see big lumps forming, strain the liquid from the solid into a cheesecloth and press it into your tupperware with holes at the bottom.

Step 3 -

Place the second tupperware into the first and place some heavy weight on it. Allow the liquid to drain and leave for a good few hours.

Step 4 -

Remove the freshly pressed tofu from the cloth and keep in water. Should last a week :) Enjoy!