How to make Tofu (Cách làm đậu hũ) Recipe Homemade Tofu

 

Ingredients

1 lb. Soybean

Water 

1 tsp. Kosher Salt

1/4 cup Vinegar

2 cups warm Water

Rinse 1 lb. Soybean.  Soak overnight. 

Next day, the soy bean should expand and become larger.  Rinse the soybean a couple of times. Drain out the water.  Similar to making soy milk.  Blend the soybean with water. Keep blending until you used up the soybeans.  Strain through a cloth bag.  You’ll need to keep blending with water and strain through the cloth bag twice.  Remember to use an 8 quart pot.  The pot should be almost full when you’re done. 

Using a medium size bowl, add in 2 cups warm Water.  Add in 1 tsp. Kosher Salt.  Mix and add in 1/4 cup Vinegar.  Mix well and set aside. 

Using medium-low heat, bring the soy milk to a low simmer. Remove the foams on top layer. Stir continuously. Once it starts to simmer, add in some vinegar 

mixture about 1-2 ladle. Remember to pour on the side of the pot and not directly in the middle. Close the lid for 1-2 minutes.  Open the lid again and pour in some more vinegar mixture.  Again, close the lid for 1-2 minutes.  Repeat until you used up the vinegar mixture.  Let it simmer on low heat.  Be very careful, do not let it boil or overflow. Once you’re done, prepare the colander with a cloth.  

The pot of soy should start to stick together in lumps. Use a strainer to scoop out the tofu and pour into the colander. Then fold the cloth over to cover the tofu.  Place a container fill with water to weigh down the tofu.  By weighing it down with something heavy it will help squeeze out the excess water from the tofu. Let it sits for 15 minutes or until the tofu starts to firm up.  Remove it from the colander and cloth.  Tofu should be ready to use for your cooking.