Comments on: How to Make Tofu at Home

By: Elaine

Elaine — Fri, 14 Mar 2025 12:06:44 +0000

In reply to Christine. It can be used as fertilizer, but some people also like to eat it

By: Christine

Christine — Tue, 11 Mar 2025 19:22:53 +0000

Is there any uses for the soy bean pulp?

By: LeLisa

LeLisa — Wed, 26 Feb 2025 04:24:00 +0000

In reply to Rabab.

I placed my tofu back on hot heat after adding the cougulent. After a few minutes, it began to curd. I let it cool down a few minutes and scooped into my homemade press.

By: Elaine

Elaine — Wed, 23 Oct 2024 02:49:04 +0000

In reply to Shelly. Hi,Shelly If you want to get tofu with a harder texture, when making it at home, you can press the tofu harder and extend the pressing time. This will reduce the water content of the tofu and make it harder. I recommend you try using this Tofu Press to make tofu, this is really convenient and useful.

By: Shelly

Shelly — Sun, 20 Oct 2024 04:39:06 +0000

There is a recipe in the US that calls for “silken and firm” or “silken and extra firm” tofu. I am in Australia and the only thing I can find in the stores is silken tofu with 3/10 firmness. If I were to try making my own, would your recipe achieve a silken tofu that is a higher firmness level? (a 7/10 rating, for example) If not, how can that be achieved?

By: Elaine

Elaine — Mon, 24 Jun 2024 03:18:52 +0000

In reply to Rabab. The possible reason is that the amount of coagulant is too little or the solidification time is too short, or the temperature may be not suitable.

By: Rabab

Rabab — Sat, 22 Jun 2024 15:13:45 +0000

My homemade tofu has a spread-like texture (more like cream cheese than store-brought tofu) no matter how heavy or long I press it for. What am I doing wrong?

thank you for the recipe!

By: Elaine

Elaine — Thu, 09 May 2024 02:16:04 +0000

In reply to A. 3 cups dry soy beans before soaking

By: A

Mon, 06 May 2024 14:53:21 +0000

3 cups dry soy beans before soaking, or 3 cups soaked soy beans?