Imported from Instagram

Homemade Tofu Soy Milk

Name: Homemade Tofu Soy Milk
Prep time: 2 min
Total time: 5 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 pack Tofu (Package size and tofu firmness were not specified.); 2 parts Water (Use 2 parts water for thick, creamy soy milk; use 3 parts for a lighter, more mellow American-style consistency. Measure relative to the tofu pack/container volume.)

Recipe by Shota Nakajima @chefshota · Instagram

Imported by Pranaya Shrestha on SeeMeCook

A simple homemade soy-milk substitute made by blending tofu with water. Use a 2:1 water ratio for thick, creamy soy milk or a 3:1 ratio for a lighter, more mellow American-style consistency.

4 servings5 minEast Asian

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Ingredients

1 pack Tofu (Package size and tofu firmness were not specified.)
2 parts Water (Use 2 parts water for thick, creamy soy milk; use 3 parts for a lighter, more mellow American-style consistency. Measure relative to the tofu pack/container volume.)

Steps

1
Place one pack of tofu in a blender or suitable container. Add water using either a 2:1 ratio of water to tofu for a thick, creamy result, or a 3:1 ratio for a lighter consistency.
2
Blend the tofu and water until completely smooth. The mixture may be slightly foamy on top.
3
Remove the foam if desired, or let the blended soy milk sit briefly so the foam settles before serving.

Notes

The source does not specify the tofu package size, tofu style, exact water volume, blending time, or storage instructions. The 2:1 ratio is described as similar to soy milk served at Asian restaurants; the 3:1 ratio is described as closer to standard American grocery-store soy milk.