Credits: Unsplash
Credits: Unsplash
Gather 2 cups of dried soybeans, water for soaking, 4 cups of water for blending, and lemon juice. You'll also need a blender, cheesecloth or a tofu mould, a large pot, and a stirring utensil.
Credits: Unsplash
Place the dried soybeans in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours to soften.
Credits: Unsplash
Drain the soaked soybeans and transfer them to a blender. Add 4 cups of fresh water and blend until smooth and creamy.
Credits: Unsplash
Pour the blended mixture into a large pot and heat it over medium heat, stirring constantly to prevent sticking. Bring the mixture to a gentle boil and then reduce the heat to low. Simmer for about 10-15 minutes, continuing to stir occasionally.
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While the soy milk is simmering, dissolve 2-3 teaspoons of lemon juice in 1/2 cup of warm water. Stir until the coagulant is completely dissolved.
Credits: Canva
Once the soy milk has simmered, remove it from the heat. Slowly pour in the dissolved coagulant while gently stirring the soy milk in a circular motion.
Cover the pot and let the mixture sit undisturbed for about 10-15 minutes to allow the curds to form. During this time, the mixture will begin to thicken and separate into curds (solid) and whey (liquid).
Credits: Canva
Line a tofu mould or a colander with cheesecloth and carefully ladle the curds into it, allowing the whey to drain away. Fold the cheesecloth over the curds and place a weight on top to press the tofu. Let it sit for at least 30 minutes to firm up.
Credits: Canva
Credits: Canva
Once pressed, carefully remove the tofu from the mould and place it in a bowl of cold water to cool. Your homemade silken tofu is now ready to be enjoyed in your favourite recipes!