Homemade Tofu from Carton Soy Milk

Ingredients

• 3 L unsweetened soy milk (Use soy milk with the highest soybean percentage available; the source used 9%.)
• 4 tbsp white vinegar (5% acidity. The transcript mentions 5 tablespoons, but the written post specifies 4 tablespoons and takes priority.)
• 1 tsp salt (For the coagulant mixture.)
• 250 ml hot water (Use 200–300 ml; 250 ml is the midpoint of the source range.)

Steps

1. 1

   Pour the unsweetened soy milk into a large, heavy-bottomed pot. Place it over high heat and bring it to a boil, stirring occasionally and scraping the bottom so the soy milk does not scorch.

2. 2

   While the soy milk heats, prepare the curdling mixture. Combine the white vinegar, salt, and hot water in a bowl or measuring jug, then stir until the salt has fully dissolved.

3. 3

   When the soy milk reaches a boil and begins to rise, turn off the heat or reduce it to low. Let it settle for 1–2 minutes so it does not boil over.

4. 4

   Skim off the foam and the thin film that has formed on the surface of the soy milk. Removing this layer helps the coagulant mix evenly into the milk.

5. 5

   Pour the curdling mixture into the soy milk slowly in three portions. After each portion, stir gently and briefly; do not dump the mixture in all at once. Slow, gentle curdling produces a softer texture and can give a better yield.

6. 6

   Stop adding the mixture when large curds begin to form and the surrounding liquid becomes lightly milky. If the milk has not separated sufficiently, add a little more of the mixture and stir gently.

7. 7

   Cover the pot and let it rest for about 2 minutes. The tofu is ready to separate when the liquid on top becomes pale yellow and the curds are clearly distinct.

8. 8

   Place a tofu mold or perforated container over a bowl or in the sink. Scoop the curds into the mold, allowing the whey-like liquid to drain away. Pour the separated liquid into the remaining curdling mixture if you wish to reuse it for another batch.

9. 9

   Smooth the curds into the mold and gently press or work them toward the sides to release additional liquid. Avoid crushing them aggressively if you want a soft, smooth tofu texture.

10. 10

    Cover the curds with the mold's lid or a clean cloth, then press firmly for at least 3 minutes. Add a heavy object on top if necessary, pressing longer for firmer tofu.

11. 11

    Remove the tofu from the mold and gently flip it onto a plate. The finished tofu should hold its shape while remaining soft, smooth, and springy.

Notes

The source reports that a higher soybean percentage in the carton soy milk produces better tofu; 9% worked better than 7%. Handle the hot soy milk carefully. The separated liquid can be reused for another batch according to the source.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• dairy-free
• homemade
• Vietnamese
• no-soaking