Tuesday, September 25, 2018

Homemade Pressed Tofu

My most successful project this month is making my own pressed tofu. I was very inspired to make this pressed tofu by a dear friend whom I have known for many years and have met in person.  She is none other than Angie Tee of Seasaltwithfood.  We were chatting one day and she told me she is making tofu and I was like..wow, making tofu..I am game as I love tofu and what more it is much more safer to eat your own homemade ones.  Commercial ones , we really don't know what coagulant they used to set the soy milk.  After this , I will be making my own tofu . Homemade ones taste so much better than store bought. I am glad that I took up this challenge and did it. Even Angie's  " you did it ! " is so encouraging .  I cooked Miso Tofu Soup with my homemade pressed tofu. Taste so yummy good . Will be sharing on my next post. Stay tuned :)

Note: I could not get the tofu box so I improvished it with the tofu storage container from Daiso.  Drill a few holes for draining off the excess water .

 lined the tofu box with muslin cloth

before grinding/blending the soy milk
get the gadget set up first,
lined the tofu box with muslin cloth

strain the soy milk before bringing it to boil

while boiling, remove the scum floating on surface
then only add in the sea salt water,follow by
epsom salt water

once the curd is formed, off heat and remove excess water

use a slotted ladle spoon to  scoop the curd 
into the tofu box

cover .....

 I used a tupperware that can fit into the tofu box
place a heavy object ( I used 3 tins of can food ) on top of the tofu  press

once the tofu is pressed and no more excess water can
be seen dripping on the tray, the tofu is ready
take out the tofu and remove the muslin cloth 

I cut the tofu into 4 squares  and store in a tofu container filled 
with water and leave in fridge overnight. It will harden the tofu slightly

Homemade Pressed Tofu - adapted from Seasaltwithfood

(1 piece of 5 inch X 5 inch)


1 1/2 Cups (300 grams) Organic Soy Beans, soaked for 10 to 12 hours)
9 cups of filtered water
1 tsp Sea Salt with 1/2 cup of Warm Water
1 tsp Epsom Salt with 1 Cup of Warm Water

A Tofu Box
Stainless Steel Colander
Wet Cheese Cloth or Flour-Sack Cloth


1. Use a juicer or blender to grind/blend the soy beans.

2. Pour soy milk into milk bag,  squeeze the bag, Strain the soy milk into a big pot. Repeat process until all the soy beans are used up.

3. Bring soy milk to a boil ( medium heat to high heat)

4. Stir every now and then. When the soy milk boils, reduce to moderate heat and stir well. Stir for 12 to 15 mins.

5. After 15 mins, reduce heat to low heat,  add in sea salt water and stir, then add in the epsom salt water slowly, as you are adding the epsom salt water, keep stirring.

6. Once all the epsom salt water has been added. Stop stirring and let it sit for 5 - 8 mins still under low heat.

7. The curd should form nicely by now. Off heat and remove excess water. Use a slotted ladle, spoon the curd into the tofu box that has been lined with muslin cloth. Fill the curd to the brim of the tofu box.  Cover the curd...as shown in the video.

8. Place the tofu press over the covered curd. Place a heavy object on the tofu press .  After 20/25 mins, remove the heavy object and open up the muslin cloth.

9. Store the tofu  in a container filled with water and leave in the fridge . The cold water will further harden the tofu.

Hop over to http://www.seasaltwithfood.com/2018/09/how-to-make-tofu.html   and watch her demo video with step by step tutorial on how to make tofu (Easy)

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