Tofu (Handmade)

Ingredients

• 3 cups soy beans (clean and pre-soaked with water overnight until soft)
• 5 L water (for blending the soy beans and washing the pulp)
• 3 tbsp. rice vinegar (or juice from 3 lemons)
• 1 cup water

Instructions

1. Wash the soy beans and then soak the soy beans overnight until softened.

2. Transfer to a blender and add water. Blend until very smooth. I blend the soy beans by three batches, each time with 1L water for blending and another 500 to 700ml to wash the pulp.

3. Place a gauze on a strainer and then strain the soy milk.

4. When the pulp is almost dry, add more water and wash the pulp.

5. Squeeze the gauze bag forcefully to make sure all the liquid is squeezed.

6. Bring the soy milk to a boil. Watch carefully since it overflows easily. Stir from time to time to avoid a burnt bottom (recommend simmer for 15 minutes for the consideration of trypsin inhibitor).

7. Skim off the bubbles on the surface.

8. Remove from heat and rest for 2 to 3 minutes until the temperature drops around 190-200 F.

9. Stir from time to time during the heating to avoid sticking to the bottom.

10. Whisk 3 tablespoons of rice vinegar or 3 lemon juice with 1 cup of water.

11. Use a small spoon and gently stir the acid mixture in. You don’t need to use all of the vinegar mixture. Once the liquid is clear, stop the step.

12. Transfer to a shaping tool, you can use a rectangle strainer.

13. Press with a weight.

14. Set aside for 15 minutes for softer version or 30 minutes for firm version.