Tofu, or soya bean curd is a very common food in East Asia, but it is not easy to buy tofu in
most western countries compared to Asia. Here is a very comprehensive recipe for homemade tofu,
which you can have a try, and save some trouble as well as money.
- 1 litre non-sweetened soya milk
- 1 teaspoon epsom salt
- 1/4 cup hot water
- Bring the soya milk to a boil in a big deep saucepan, then heat it on low for about 5 to 10 minutes.
- Take it off the heat.
- Dissolve the epsom salts (of food grade quality) in the hot water and add to the soya milk slowly, while stirring it constantly.
- Leave it stand for about 5 minutes to curdle.
- Line a tofu container (or one with holes on the base) with a piece of muslin. Pour curdled mixture through, to get rid of the liquid.
- Fold the muslin over the top of the container. Cover it with a flat dish or board and place a weight (about 3-5 lbs) over it.
- Leave it for about 20-30 minutes.
- Transfer the tofu into a container filled with water and leave it for another hour.
- Cut into pieces of your desired size, store in the fridge till you need it.
- For a firmer tofu, increase the amount of epsom salt. Or reduce the amount for softer result.
- When storing in the fridge, the water in the container should be replaced everyday to keep it fresh.
- You can buy ready made soya milk to save time, but making from sratch gives the genuine taste of tofu.
- If proper tofu-making container is not obtainable, a sieve can be used by lining the muslin over it, then transfer the curdled milk into a container with the muslin.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |