How would you spend 5000 to create a better organic world?
This is AS easy as making Paneer. TRULY. This is SUPER DUPER easy to make. You must like tofu, and this is certainly not silken tofu.
Two ingredients. That is it. The same as paneer. Angie, from Angie’s Recipes commented on my Paneer post that this was how she makes tofu, but with soy milk. Really? Immediately I wrote to her asking for specific instructions. She sent me to two of her posts, neither of which used vinegar to make tofu, so through a few e-mails, she told me what to do. She has used a vinegar extract and she has used other catalysts, all to be found on her site.
So, I forged ahead planning to do exactly what I had done with paneer, to make homemade tofu.
I heated the golden hued milk to the boiling point… until it just started toÂ boil…
and added 1/4 cup of vinegar.
It curdled immediately upon stirring. I had read that if the curdles were small, to add more in another posts, but that was not dealing with vinegar. Then, if you do add more of that particular catalyst, you have to soak the tofu to remove the sourness. I opted to leave the curds small, and just follow Angie’s instructions.
Pour immediately into prepared sieve covered with cheese cloth, or a thin towel.
There was a fair amount of curd.
I rolled the curd back onto itself to make a small package.
Then, again, exactly as making the paneer, I weighted it with a heavy pot.
About a half hour later, I unwrapped it, but had left the card in my camera. Took all the photos, and my camera didn’t even tell me I hadn’t a card in it. Imagine! That is a bit of a shame, as this is really when the difference in texture between the paneer and the tofu became apparent. This piece of “cheese” looked similar (without the lovely marks indented in it that the paneer had as I used a different cloth), but it was much more delicate. When I went to pick it up, it started to crumble so I cut it and gently seared the pieces.
This was also significantly different than the paneer, as the pan we extremely hot and I could not get a golden crust on the tofu. However, I did taste it before and after frying. It had a lovely sweet flavour. I was actually prepared not to like it as I am not a fan of tofu, anyway, and I had no clue if this looked how it was to look. Regardless, I was very pleased with the flavour and it was filling and satisfying. I preferred it in the crumbly, not fried state.
It was also tasty fried, but the texture was not as pleasing. To be honest, both ways, the texture dried the mouth a bit. So does the paneer. But, this was an unpleasing, to me, residue left in my mouth that was hard to get out after eating the fried tofu. The plain tofu dissolved, or washed down, better.
I liked the thicker tofu pieces, too. They had a lovely custard like texture. I would love this crumbled on a salad. It was really great just with a little sea salt. Not so grate I will make it over and over, but if I was a vegetarian, I definitely would. I loved the learning experience, and am eager to hear comments and feedback from others who have also made their own tofu!
This fantastic contest by So Nice offers ANYONE the opportunity to submit their idea about how to create a better organic world in 300 words or less. The person with the best possible idea will win and actually get the 5000 to make that idea happen. How wonderful is that? Think about actually making a difference in your neighbourhood and then write about it! Enter the contest as the closing date is:
5pm (Pacific Time) December 31, 2010
Find the rules and regs here.
And, yes, I am honoured to be a judge and cannot wait to see more exciting ideas being generated. I would love to see some generated in this area. We could use a $5000 project in Alberta! Don’t worry. There are rules in place coupled with my own integrity so that when the judging is carried out those from my area will have to win on their own merit! The point is to get into the running!
And, make some homemade tofu! Let me know what you think.
:-)))))) Valerie, you rock!
Valerie, I seriously thought I sent you two posts, one is with vinegar (extract) and one is with gypsum. Anyway, I am so glad that you did it.
You did. You did. I said so through the post – if you read the entire thing… just at the beginning said neither was with plain vinegar… so, how do the curds look. How does the tofu look. Critique it, please.
Valerie, the tofu you made is actually better than MINE! I am not kidding! I was very surprised to see those made from supermarket soya drink. Sprinkle a bit of peppered salt on tofu before panfrying. Or dip them with Maggi seasoning. Really great! My mum used to stir-fry the pan-fried tofu with some leeks and tomatoes. We ate congee with them so often in summer time when the weather so humid and hot.
However, I still prefer the tofu made with nigari or gypsum, as they are so much more smooth.
p.s I did read the entire post, well, not every single word, but I did and I meant I did send two posts at the very first email.
After pan-frying slices of firm or extra-firm tofu to a golden brown, we sprinkled them generously with fresh grated ginger root and garlic, then with wheat-free tamari, immediately adding some water to the pan and leaving it covered onlow heat till the tofu soaked up the flavorful juices. Mmmmm. Delicious any way you can think of, freezes well, lasts well in the fridge (but only if you really, really ide it well … and make it difficult for the person who hid it to retrieve it …
It works with softer tofu as well, but it doesn’t get that glorious, chewey texture we love.
Valerie Lugonja says
OK! You have inspired me to try this, for sure! It sounds delicious!!!!!
Thank you for sharing! LOVE THAT.
Nisrine | Dinners & Dreams says
Valerie, I’d love to try making paneer but tofu I’m not sure. I tried it once and wasn’t impressed. Is homemade any different than commercial tofu?
Nisrine… I am not the one to ask. I do not use commercial tofu. Ask Angie of Angie’s Recipe’s below. One thing I do know – I knew exactly what went i in it as I made it myself. I had total control over what I then ate… and, it was a tasty crumbly curd. Clearly, I have more to learn about tofu making, but honestly – the start was SO easy, I would definitely encourage it… and with the SoNice soy milk, it was very tasty. Truly.
I admire your persistence, always! This homemade version of tofu is one I will keep in mind for when the desire to eat tofu strikes; my kids love it, I not so much; but it is healthy and apparently easy to make as well!
The Teacher Cooks says
You are amazing Valerie! I am not a big fan of tofu, but yours looks eidible! We would be a great team in the classroom!
Whoa! I never knew that tofu making was so easy! Great informative post!
This looks almost too simple. It is a great recipe to have on hand. Have a great weekend. Blessings…Mary
I’ve been wanting to read this post earlier, but one thing came up after another. Weekends are always crazy busy now. I’ve been waiting for this post ever since you told me about it. That is so awesome how easy it is to make tofu. Now I’m curious how they make the silken tofu so smooth. Thanks for being honest about the after taste. If I do end up trying this, I’ll remember to not have my expectations so high. This would be a tough tofu to stir fry with then since you said it crumbles much easier than the paneer. If I’m looking for a simple way to eat tofu, I usually just pan fry it as you did and then dip it in soy sauce mixed with chili oil. Otherwise it usually ends up in a stir fry.
Oh and I did the exact same thing with the camera. I forgot to put the memory card in, took a LOT of pics of the kids playing in the snow and then realized later there was no card. You can actually change the setting to notify you if there is no card. It simply just doesn’t take any pics and tells you there’s no card. I forgot how. I’ll email you later when I get home and test it out again. Sorry about your lost photos. Hate it when that happens. Keep up the great posting, my friend!
Hi – LQ – it wasn’t the after taste – it was the mouth feel that I did not like. There wasn’t an aftertaste, but there was that dry gritting feel… I probably said after taste – and now will have to go and look… but it was the mouth feel. The taste was sweet and very nice. Not delicious or yummy, but pleasant and “good”.
Does it look how tofu is supposed to look? I hardly eat it, and I know you do.
Thanks for the camera tip. SO important!
Irv Salos says
Tofu is once again overlooked or forgotten in popular culture. Thanks for this important reminder!
5 Star Foodie says
Wow, Valerie, how neat that you made your own tofu! It looks fantastic and I loved seeing the step by step photos of the process.
I really love the idea of making tofu at home, I never would have thought to do that! You did a fantastic job, Valerie. I would love to try this and see how it compares to store-bought tofu, not only as far as flavor goes, but also regarding its texture.
this is brilliant! i really love this post:) thanks for sharing this ..i cant wait to try this out soon. hope you have a nice day:)
The commercial tofu here in Germany (even those from the China stores) really doesn’t taste like the tofu we eat in China. Too sour, and dense…tenderness is missing.
Valerie, I have noticed that you mentioned about the removal of sourness if using particular catalyst….I guess you meant if using “acid”? Tofu made with coagulant (nigari or gypsum)would not taste sour at all.
homemade tofu, how amazing..and super easy..I have yet to jump totally in love with tofu, but am using it more and more …thanks for the step by step
Very Cool Valerie.
I will say I was shocked when I saw that you made your own tofu – b/c I know that you and your hubby are not big fans.
I have never made tofu or paneer – I just buy both when I need it.
I was also surprised that it came out crumbly like that. I am familiar with it being smooth as LQ mentioned.
I wonder if the soy milk makes a difference? I am not a big drinker of soy milk, but the only kind I like is Natura.
Thanks for the experiment and the post