Our First Homemade Tofu

Any time I type “homemade”, my mind wanders back to the post I made about homemade hand lotion and someone chastised me because it wasn’t “homemade” because I used storebought ingredients. So, in the interest of full discloser, I did not grow the soybeans so depending on how you view “homemade”, this may or may not be homemade tofu. I think it is homemade and since I’m telling this story . .  it’s homemade!

Now that we have that settled . . 

This is my first homemade tofu. I could have been a little more gentle with it and gotten it out of the blow and flipped possibly without breaking it but I didn’t.

I like to brown the outside very well . . a bit of a crunch on the outside but still tender on the inside. I was most surprised at how seemingly sweet it tasted and I liked the texture a whole lot better than storebought. Even though I don’t mind storebought tofu, I liked the homemade better.

I fixed my favorite (so far) tofu dish with asparagus and yellow squash and served it over saffron rice. It’s so delicious.

Today or tomorrow I will probably get another bath going. It’s very easy to make but it does take a bit of time. You have to soak the beans, then simmer the chopped beans, then drain the beans, then cook the milk to a certain temp, then cool to a certain temp, then add the coagulant, then cook that to a certain temp (if I’m remembering correctly), then stir, then drain . . then eat!   :

I remember when making yogurt seemed like a long drawn out process but now it’s so simple since I’ve been doing it for so many  years. I’m thinking making tofu will become just as easy once I’ve done it a few times.