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Step 1
Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees.
Step 2
If you are making soy milk using a soy milk maker, there is no need to boil the milk again.
Step 3
Dissolve the coagulant of your choice in a cup of warm water-- do not let it set too long!
Step 4
Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.
Step 5
While the mixture sits, small white curds will separate from amber colored liquid.
Step 6
Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of tofu from the mold.
Step 7
If you don't plan to consume the tofu the same day that you make it, store it in a container filled with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.