@TheBgcheez We've never ground the soy beans into a flour so not sure how that would work. Seems like it would be hard to strain all of the okara out after making the soy milk...but maybe try using very fine or double thick cheesecloth? But, give it a try and let us know how it turns out.
@MissAuntieMae There are a couple of factors: if you add more nigari the tofu will be firmer (say, 1 more tsp than the recipe calls for). I haven't tried using less nigari for a softer block because sometimes it won't coagulate. If you have success with less, let us know! You can always add more if it doesn't separate. Also, the longer you leave the tofu in the press, the firmer it will be.
After 3 tries of reading a recipe, I was able to make a fabulous batch of tofu while watching this video. I am so happy! Just one question-I noticed you drained the tofu in the sink. Is the whey useful for anything? I really appreciated how clear the directions are. Thank you!
MgCl2 is not considered especially toxic. The LD50 dose is about 2.8g/kg body weight. That is just a little bit more toxic then table salt. An average adult needs to eat 6-10 Tablespoons to be in mortal danger. It's just a lot more expensive then gypsum, that's why it is not widely used.
:) ...made some tofu as per your instructions, albeit with a little adjustment since I'm missing a few items... I'll nail the second attempt this week and send you some images if I may!
Yes just use the same amount of lemon juice as a substitute about 1 cup of lemon juice but you have to add it to the soy milk when its at a temperature of 104F instead of 134F
@D3spairExE There are several stories about the history of tofu - most agree that it originated in China. After Japanese Buddhist monks traveled to China to study, they brought the technology to Japan. From there it was picked up by Spanish sailors and brought to the "west." The word "tofu" is Japanese; the closest Chinese translation is "doufu" or "tau-fu." Over time it has been referred to as soy cheese, bean curd, bean cake. "Tofu" seems to have won. Thanks for the excuse to look this up!
Could you use something like a Country Living Grain Mill to turn the beans into flour then add water to create the paste? I ask because if there is a power outage it would be simpler to mush them.
I use lemon juice cuz some people use vinegar but vinegar is a blood thinner. Not very healthy to intake, so i use lemon juice cuz its alot less harsh than lime..
The coagulant can also be replaced with vinegar or lime juice right? maybe I will go with lime juice that way will be more natural and healthy i think. Just a second thought.
Not bad for a lady to make this video! My family started Tofu / Beancurd making since 1930. My parents quit the business since 1994. Maybe i should pick it up to make it a legend in this healthy product business again!
Is there any way to change the firmness of the tofu? For instance, soft versus firm versus extra firm? Does it just depend on how long you leave it in the press?
I don't press them for long, I thought the problem was I couldn't get the curd large enough, they are very tiny little particles, it was hard to get the texture, because it's so liquid. Should I use more soya beans? How can I get it to curd properly?
@MrGpcy You have to boil the okara to get it to release the soy milk. So I would say, strain it after you boil it. You could dilute the soy milk with more water if it's too strong to drink. Also, use something like cheesecloth or a very fine sieve to strain it. That way you get as much of the okara out as possible.
Magnesium Chloride (salt). Anhydrous Calcium Sulfate (Gypsum, main ingredient in drywall) is the now commonly used coagulant because MgCl2 is toxic if consumed in large quantities.
Would you still be able to make soy milk and tofu using slightly fermented soybeans? I'm just asking out of curiosity. If anyone has tried this and would discourage it, please let me know!
i would looooooooove to spend 2 days on making a fresh tofu that'll last my for breakfast on the 3rd day but since i dont really have 3 days till my next meal ima go buy it from the store that's 2 min away =\ but good educational video
I've tried 4 times to make tofu, followed the instructions carefully but somehow with mine, it doesn't coagulate properly - the curd seems so tiny, I used 125gram of dry soybeans for 1 litre soy milk, and 1.5 tsp of nigari at 180F. I only get just under 1 inch think tofu for a tofu press that makes one block of tofu. And it falls apart easily doesn't have the smooth texture either. Can you think of why this happens?
Yield is related to the quality of the bean, soak time,boil time, grind and press. It takes a bit of practice but once you get it, store bought tofu will never taste as good!
Nigari = MagnesiumChloride = what Deadseasalt manily consists of... I don't think it is expensive to buy... possibly priced like baking soda and washing soda
Soooooooo much work, its why people just buy it. I'm not an advocate of changing tofu water every day. its accepted oxygen makes the tofu ferment, this is why you cover with water. Changing water means you also replenish/add oxygen... which is in the fresh water.
The active ingredient of nigari is magnesium chloride. Nigari is the traditional name of crude magnesium chloride. Original nigari is concentrated to various toxins contained in the sea. Then do not use just nigari but use magnesium chloride. You should use magnesium chloride the purity of the food additive grade or better. Though I recommend glucono-δ-lactone (CAS 90-80-2) rather than magnesium chloride, if you can get. It is much easier to make tofu, by rough temperature control. Add 0.2 to 0.5 wt% to the soy milk. Make the small amount of solution and add to the soy milk. Hardness of tofu varies depending on input of glucono-δ-lactone. To make a soft tofu is difficult, but can be made easy to do with this. You should use the solution soon. To avoid extended periods in a state of being dissolved in water. It turn sour very slowly. Then to throw away aqueous solution remained, or use for acidulant. The glucono-δ-lactone had been used ago, but it is almost no longer in use because the magnesium chloride has become very cheap.
@crazybread1337 It's not like you have to stand there and watch your soybeans soak for ten hours. Be brave -- walk away from them while they're soaking!
I tried using lemon juice to make tofu and the result was very grainy and the flavor was awful, very sour/bitter. It's not the same as using nigari or food grade gypsum (calcium sulfate).
Instead of trying to make tofu lasagna or quiche, for heavens sake, why not learn to cook some of the thousands of traditional Chinese dishes that use tofu as a staple ingredient?
you are really good at explaining things, and i think you are very clear and organized person!
@TheBgcheez We've never ground the soy beans into a flour so not sure how that would work. Seems like it would be hard to strain all of the okara out after making the soy milk...but maybe try using very fine or double thick cheesecloth? But, give it a try and let us know how it turns out.
@crazybread1337 Nigari. You can get it at Delectable Planet's Market or check your local Asian grocery store.
Excellent video! Very descriptive and presented well. Thanks!
Tofu is my favorite food! I didn't know it was so easy to make at home. Thanks a million for sharing this video :D
@MissAuntieMae There are a couple of factors: if you add more nigari the tofu will be firmer (say, 1 more tsp than the recipe calls for). I haven't tried using less nigari for a softer block because sometimes it won't coagulate. If you have success with less, let us know! You can always add more if it doesn't separate. Also, the longer you leave the tofu in the press, the firmer it will be.
After 3 tries of reading a recipe, I was able to make a fabulous batch of tofu while watching this video. I am so happy!
Just one question-I noticed you drained the tofu in the sink. Is the whey useful for anything?
I really appreciated how clear the directions are. Thank you!
Great Video. Thanks
MgCl2 is not considered especially toxic. The LD50 dose is about 2.8g/kg body weight. That is just a little bit more toxic then table salt. An average adult needs to eat 6-10 Tablespoons to be in mortal danger. It's just a lot more expensive then gypsum, that's why it is not widely used.
@xotik Glad to hear you're ready to try again! Let us know how it turns out.
:)
...made some tofu as per your instructions, albeit with a little adjustment since I'm missing a few items... I'll nail the second attempt this week and send you some images if I may!
Yes just use the same amount of lemon juice as a substitute about 1 cup of lemon juice but you have to add it to the soy milk when its at a temperature of 104F instead of 134F
What about a video showing how to use the Okara? I would find that very useful, thanks!
@D3spairExE There are several stories about the history of tofu - most agree that it originated in China. After Japanese Buddhist monks traveled to China to study, they brought the technology to Japan. From there it was picked up by Spanish sailors and brought to the "west." The word "tofu" is Japanese; the closest Chinese translation is "doufu" or "tau-fu." Over time it has been referred to as soy cheese, bean curd, bean cake. "Tofu" seems to have won. Thanks for the excuse to look this up!
Thank you for this video ! It is very informative and helpful !
Nice One. Thanks.
I used 2 tes lemon jues or vinger to replace nigari
Thank you! Just got my press in the mail today!
Very interesting. I think I can do this. I love tofu. Thanks for the video.
@patrick10001 You can if you know the purity of it although calcium sulfate (Gyypsum) would be far more efficient.
i always wondered what tofu was. thank u for the video. it helped alot 5*
its really good, like a chewy meatball
That makes more sense, thanks!
Could you use something like a Country Living Grain Mill to turn the beans into flour then add water to create the paste? I ask because if there is a power outage it would be simpler to mush them.
I use lemon juice cuz some people use vinegar but vinegar is a blood thinner. Not very healthy to intake, so i use lemon juice cuz its alot less harsh than lime..
Nigari is made from sea water. It's what's left after the sodium (salt) is removed, then is dehydrated.
@verumuneh You're welcome!
@mariaismawati Hadn't thought of that one. How does it taste?
The coagulant can also be replaced with vinegar or lime juice right? maybe I will go with lime juice that way will be more natural and healthy i think. Just a second thought.
Vinegar works as well. Vinegar is also used in making homemade buttermilk.
Not bad for a lady to make this video! My family started Tofu / Beancurd making since 1930. My parents quit the business since 1994. Maybe i should pick it up to make it a legend in this healthy product business again!
Is there any way to change the firmness of the tofu? For instance, soft versus firm versus extra firm? Does it just depend on how long you leave it in the press?
@hsbc2468 Google Soyajoy and go to their Ordering page. Scroll down - it's near the bottom of the page.
Excellent video.... but, what can i use instead the tofu container?
Thanks, great video.
Excellent video, thanks
Thank-you great video. I shared also. Julie.
use less time in the press because you're using less soya mixture the water is pressed out at a much faster rate.
I don't press them for long, I thought the problem was I couldn't get the curd large enough, they are very tiny little particles, it was hard to get the texture, because it's so liquid. Should I use more soya beans? How can I get it to curd properly?
@MrGpcy You have to boil the okara to get it to release the soy milk. So I would say, strain it after you boil it. You could dilute the soy milk with more water if it's too strong to drink. Also, use something like cheesecloth or a very fine sieve to strain it. That way you get as much of the okara out as possible.
Was wondering if Cream of Tartar might be substituted for the Nigari as a coagulant. It is used as such in making Mascarpone
Cheese.
fried tofu + soy sauce = my favorite
two soya made as one :D
Where did you purchase that tofu press?
Can I use oat milk instead of soy milk???? What were the last ingredients you had that made it stand???? LOVE the recipe.
Magnesium Chloride (salt). Anhydrous Calcium Sulfate (Gypsum, main ingredient in drywall) is the now commonly used coagulant because MgCl2 is toxic if consumed in large quantities.
Nice video. A bit long-winded at the begining. Tofu info starts at 1:24.
tnxx maam
WOW THANK YOU!!
Would you still be able to make soy milk and tofu using slightly fermented soybeans? I'm just asking out of curiosity. If anyone has tried this and would discourage it, please let me know!
I've read that you can use vinegar or lemon juice instead nigari, while making tofu at home! Is that true?
Okay so what exactly is nigari (sp?) is it like a vinegar?
did you tried made tofu with lemon juice ? Then tofu look same like with nigari and calcium sulfate?
@generatrix999 you do not have to change the water every day!^^
do you think people in the asia-market change the water everyday?:D
Where did you find the container you put your tofu into? I would like to get one.
i would looooooooove to spend 2 days on making a fresh tofu that'll last my for breakfast on the 3rd day but since i dont really have 3 days till my next meal ima go buy it from the store that's 2 min away =\ but good educational video
I've tried 4 times to make tofu, followed the instructions carefully but somehow with mine, it doesn't coagulate properly - the curd seems so tiny, I used 125gram of dry soybeans for 1 litre soy milk, and 1.5 tsp of nigari at 180F. I only get just under 1 inch think tofu for a tofu press that makes one block of tofu. And it falls apart easily doesn't have the smooth texture either. Can you think of why this happens?
Chanell... I'm assuming about 3-5 tsps? Or just enough til it begins to separate?
can you use a plastic compresor to seal the tofo
where i can buy nigari???
Great instructions, thanks for sharing - have to get me a tofu press but they are way too expensive for my budget, what else could I use?
A pan and a plate. Or whatever else you have laying around that will fit inside each other.
Just 39 easy steps!!
I've never tried it with oat milk. Try it and let us know how it comes out.
About the nigari.... is it expensive to buy
Maybe we can try that
I only see my mother frying it.
look really tastey. maybe i should try :D
Madam u gorgeous in this video, as in Seitan Video
I lIke Your instrucitons :)
Best Wishes :):):)
How do you change how firm the tofu comes out?
Firmness depends on how much water you squeeze out. The less water, the firmer it is.
Expect silken, thats prepared a little differently.
You can also use teriyaki, worchester sauce, bbq sauce or any other sauce to your taste. BUT why fry it when you can bake it for a healthier meal?
please do a vid with cooking with tofu! :)
Yield is related to the quality of the bean, soak time,boil time, grind and press. It takes a bit of practice but once you get it, store bought tofu will never taste as good!
Thank-you
" you have to soak the beans for 8 hours before you start to make the milk "
me: yep, I'm just buying milk
Where can I get Nigari and wood box?
Did you really mean 45 MINUTES in the food processor? Or 45 seconds?
This make my hungry xD.
I would have started it like: what's up bitches we making tofu
Nigari = MagnesiumChloride = what Deadseasalt manily consists of... I don't think it is expensive to buy... possibly priced like baking soda and washing soda
Soooooooo much work, its why people just buy it.
I'm not an advocate of changing tofu water every day. its accepted oxygen makes the tofu ferment, this is why you cover with water.
Changing water means you also replenish/add oxygen... which is in the fresh water.
in rural areas they steam the soybeans
like making Dutch cheese
I miss my vegan life when I watch this video
Try a different source of beans. And see if that does the trick
What I can use instead nigari?
The active ingredient of nigari is magnesium chloride.
Nigari is the traditional name of crude magnesium chloride.
Original nigari is concentrated to various toxins contained in the sea.
Then do not use just nigari but use magnesium chloride.
You should use magnesium chloride the purity of the food additive grade or better.
Though I recommend glucono-δ-lactone (CAS 90-80-2) rather than magnesium chloride, if you can get.
It is much easier to make tofu, by rough temperature control.
Add 0.2 to 0.5 wt% to the soy milk.
Make the small amount of solution and add to the soy milk.
Hardness of tofu varies depending on input of glucono-δ-lactone.
To make a soft tofu is difficult, but can be made easy to do with this.
You should use the solution soon.
To avoid extended periods in a state of being dissolved in water.
It turn sour very slowly.
Then to throw away aqueous solution remained, or use for acidulant.
The glucono-δ-lactone had been used ago, but it is almost no longer in use because the magnesium chloride has become very cheap.
You can also use Calcium Chloride
+P0RP0L thank you !
Uses a lot of energy doesn't it? 45 mins of food processing, and then a load of simmering
Alison, I HOPE she said "4 TO 5" minutes. That's the way I made it and it worked out fine.
if you can't find nigari, you can use vinegar
@crazybread1337 It's not like you have to stand there and watch your soybeans soak for ten hours. Be brave -- walk away from them while they're soaking!
เต้าหู้ ซอสโชยุ ไข่เจียว ใส่คาร์เนชั่น ประกอบอาหาร ไข่ยัดไส้ไส้เต้าหู้ 1 ชิ้นยาว จิ้มซอสโชยุ ข้าวญี่ปุ่นข้าวหอมมะลิ ใส่ชีสจืด น้ำมันมะพร้าว ใส่ไวน์แดง เติมน้ำให้ข้าวเหนียว ขนกลับไปกลับมา ตอกไข่แดง 1 ฟอง ขนไปขนมา เติมน้ำมะพร้าว ตักขึ้นใส่ถ้วย พร้อมไข่คาร์เนชันยัดไส้เต้าหู้สดตะเกียบตักแต่พอคำ เข้าปาก ตะเกียบตักข้าว 1 คำ ชาโออิชิ เทใส่ เหยือก สีขาวล้วน แก้วถ้วยสีขาวล้วน วางไว้ อาหารประจำชาติญี่ปุ่น ไข่คาร์เนชั่นยัดไส้เต้าหู้ เต้าหู้สด ตักรับประทาน น้ำสลัด เต้าหู้สด จิ้มซอสน้ำผึ้ง ผสมน้ำมะนาว เต้าหู้ ราดน้ำเต้าเจี้ยว ผสมน้ำผึ้ง ผสมมะนาว ราดที่ตัวเต้าหู้ 10 ชิ้น ข้าวหอมมะลิไทยรับประทานได้ เต้าหู้ ใส้ขนกับส้มปูได้ ทานกับ ผัดกาดขาวกรอบแช่เย็น ถาดใหญ่ ยำมาม่า ใส่พริกเผา ใส่เต้าหู้ ถาดใหญ่ 1 กะละมัง เต้าหู้เป็นส่วนผสมราดน้ำผัดกะเพรา ถาดใหญ่ ใส่แกง เขียวหวาน หัวหอมใหญ่ รากผักชี พริกไท พริกหวาน อร่อยนะให้พี่ธาดาลองทำ
I tried using lemon juice to make tofu and the result was very grainy and the flavor was awful, very sour/bitter. It's not the same as using nigari or food grade gypsum (calcium sulfate).
Instead of trying to make tofu lasagna or quiche, for heavens sake, why not learn to cook some of the thousands of traditional Chinese dishes that use tofu as a staple ingredient?
What is nigari
I think it is the same as Calcium Chloride/Epsom Salts
@toounfazed i can earn about US$50 per hour, how many tofu can i buy ? ummm 30cents, not worth
Tofu is from Japan..... I think, not China, well at least thats not what my Chinese parents told me!
Test Tasting Like Flour!!!
I think she said 4 to 5 minutes
watch your protein intake do your studing, are bodies don't need alot
not true for athletes.
4 TO 5 minutes
verry jiggley
I really hate videos where people try to act. Just saw what you have to say and stop trying to make it into an academy aware.
looks like cheese
That is a lot of work for tofu.. . Anyone in the OC that would be willing to share. Still in the transition stage of going vegan. :/