a couple of weeks ago leslie and i set out to make our own tofu. we got the idea because mark bittman’s how to cook everything vegetarian made it sound so gosh darn easy. aside from it taking much more time than he suggests, it was pretty easy.
first we had to procure fresh soybean juice, the recipe doesn’t call for it, we both thought it would be good. thinking it would give it a fresher, beanier flavor. to get the fresh juice we took a trip to the uwajimaya, the asian superstore.
now that we had the fresh soybean juice, we went to leslie’s and broke out my fancy new thermometer. (now that i have it soon i will experiment with making yogurt, dairy and soy). once the foul smelling soybean juice was up to temp, we added lemon juice, the only other ingredient, as our coagulant.
after a little simmering the curds started forming. this it the part that took at lot longer than suggested, the recipe said it would be ready in 15 minutes, ours took over two hours. you are suppose to simmer till the liquid is clear and the curds are fully formed, a detail not mentioned in the recipe, we did some internet research after the first hour of simmering.
after the curds were formed we strained them into a cheesecloth lined false bottom double that we decide to use as a mold. then some weight was put on to force out the excess liquid.
a half hour later we pulled back the cheesecloth and had tofu!
unmolded it looked similar to some kind of aged cheese.
after letting it cool completely in the fridge we cut into it, it looked great. it had white stripes in it and held it’s shape.
i ate my portion a couple of days later, it was amazing. i marinated it in a soy based sauce and you could still really taste the bean. and the texture was unlike any tofu i’ve ever had, spongy and moist.
next time i make it i’m gonna try putting some flavors into it, like seaweed or green onion. i need to think of a better straining/mold system also, i think we could have pressed it more, and that was difficult in the false bottom double boiler.