Homemade Wholesome Tofu
A Detailed Recipe for Making Fresh Tofu at Home
I’ve brought some Meju beans (Korean fermented soybean base) all the way from Korea! I cherished them, but they were too much to just add to rice, so I decided to make tofu. In the Netherlands, where Korean supermarkets are scarce, fresh tofu is a precious commodity. ^^ Next time, I plan to try making it with black beans too!
Main Ingredients
- Yellow Soybeans (Meju beans) 700g (approx. 5 cups)
- Water 2.5 liters
Coagulant Solution
- Water 2 cups
- Salt 2 Tbsp
- Vinegar 2 Tbsp
- Water 2 cups
- Salt 2 Tbsp
- Vinegar 2 Tbsp
Cooking Instructions
Step 1
First, measure 5 cups of the yellow soybeans (Meju beans) using a standard paper cup. Rinse them thoroughly and soak them in plenty of water for 24 hours until they are fully hydrated. Soaking is crucial for softening the beans.
Step 2
Drain the soaked beans and place them in a blender. Add a generous amount of water and blend until you achieve a very smooth, fine soy milk consistency. Adjust water as needed to ensure the blender works smoothly.
Step 3
Pour the blended soy milk through a cheesecloth or a fine sieve. Gradually add the 2.5 liters of fresh water and squeeze out the soy milk as much as possible. Continuously squeezing until you get a clear liquid will contribute to the final tofu’s smooth texture.
Step 4
The remaining pulp after squeezing is called ‘biji’. Don’t discard it! It’s delicious when used to make kimchi, so store it in the freezer and use it later. ^^
Step 5
Pour the strained soy milk into a wide pot and bring it to a boil over medium-high heat. If foam forms, don’t skim it off; instead, add a little cold water to manage overflow. Once it starts boiling, reduce the heat slightly and let it simmer vigorously for 10 minutes. You’ll notice a rich, nutty aroma filling your kitchen during this process.
Step 6
After the soy milk has boiled, let it cool slightly to around 85°C (185°F). Gently and carefully sprinkle the prepared coagulant solution (mixed water, salt, and vinegar) around the surface of the soy milk. Stir only twice very gently to help the curds form. If curds don’t appear, you might need a bit more coagulant.
Step 7
Cover the pot and let it sit for about 10 minutes. You should see soft, silky tofu curds forming.
Step 8
At this stage, it’s soft tofu (sundubu). You can enjoy it just like this if you prefer! (Depending on your preference~)
Step 9
For firmer tofu, prepare a tofu mold or a colander lined with a cheesecloth. Pour the curdled tofu into it, allowing the whey to drain. (A square mold makes shaping much easier!). Place a heavy object on top to press out more liquid. After about an hour, your homemade tofu will be ready.
Step 10
Slice the finished tofu into desired pieces. It’s surprisingly firm and holds its shape well! To keep the tofu fresh, store it submerged in the reserved clear soy milk liquid in the refrigerator. 🏠
