How to Make Tofu From Scratch

[Suenell]

I think I'll continue buying my tofu. Looks too difficult to me.

[whothehellgivesadamn]

I MADE SOME SOYMILK AND THEN PUT IT IN THE REFRIGERATOR. IT FORMED INTO TOFU...I USED NO OTHER INGREDIENTS TO MAKE THE SOYMILK SO ITS TOFU WITH NO COAGULANTS, I WONDER IF ITS GOOD. IT TOOK A FEW DAYS TO FORM INTO TOFU, I MAY HAVE A BETTER RECIPE OR MAYBE NOT I'D LIKE SOME FEED BACK ON THIS

[veesancez]

i have that blender!!

[RatRaceAce]

Why don't you use lime juice as coagulant? Just cut and squeeze out a fresh lime, strain it, add it to the milk when it is still hot, stir gently a couple of times, and allow to cool. Works just fine in another video on Youtube.

By the way, I'm surprised at your use of epsom salt, and in such large quantities. As far as I know, epsom salt (dissolved in water) is normally ingested for the same purpose as castor oil!

[thatoneguyonline]

@RatRaceAce I'm not consuming soy at this time, but thanks for the info.

[thatoneguyonline]

Oh yeah...

[dillpickleboocutie]

epsom salts for your bath.. i dont think you can eat them, can you?

[thatoneguyonline]

Sure you can! It works as a coagulant in tofu and I used it in the Liver Cleanse.

[12quillemall5321]

Can you use soymilk found in the supermarket instead of processing the soy milk?

[thatoneguyonline]

I don't think so.

[12quillemall5321]

Lime or lemon juice can be used instead of the epsom salt. It creates the curds, too.

[thatoneguyonline]

Thanks for the info!

[MichelMy]

you stirred the milk + coagulant for too long ...

The best is to put the coagulant in a pot and poor over the warm milk from about a foot high. This will stir the mixture enough. DON'T touch it until it curds, Then very DELICATELY remove the curds with a straining spoon and DELICATELY lay it in your mold ...

[thatoneguyonline]

Thanks for the info!

[Xinoutorah]

u better have a recipe on that BBQ tofu! lol I am about to go check

[thatoneguyonline]

I posted the recipe right after making this video.

[bluenick305]

Wow man I found this video hilarious also. Maybe you should add comedy to the tag. What I couldn't stop laughing at is that robust machine that I thought was a time machine at first haha, also what had me cracking up was the way you jump scenes so quickly. I thought that when you started to see it curd it was going to rapidly grow a deadly bacteria, and when you jumped to the scene where you had a bunch of weight added I imagined the tofu growing larger and larger into a scary tofu monster. Lol.

[thatoneguyonline]

LOL, thanks.

This was one of my first videos, so I was kind of a newbie back then.

[OMGitsSEVEN]

I was surprised by the use of Epsom salts since that  is used as a laxative

[thatoneguyonline]

It works as a coagulant in tofu.

[abermin]

Try using less water to dissolve your epsom salt. Don't let the soya milk cool way down before you add the coagulant. As soon as you have added the coagulant, stir for literally 2 seconds and stop moving it. It should curd better that way.

I also have the time tofu mould/press as yours. It's difficult to find suitable objects to sit on top of it comfortably. They keep falling off and that is to be avoided while the curds are turning into tofu. It's not an ideal design for a tofu mould top.

[thatoneguyonline]

Thanks for the info!

[abermin]

Try calcium sulfate as your coagulant next time. It might work better. That's what Chinese people use to make tofu.

[shanecurley1988]

or if you cant find that you can use a lemon juice as a substitute

[abermin]

Thanks. I've tried using lemon juice as a coagulant, but I really didn't like the taste of the tofu made that way.

[thatoneguyonline]

Yep!

[thatoneguyonline]

Thanks for the info!

[thatoneguyonline]

Thanks for the info!

[ZZZephyRRR]

lol ! that was awesome, I laughed and learned! XP Domo!

[thatoneguyonline]

Yep!

[doovorbee]

When you put the nigari salt in the milk make sure is almoust boiling,that's the onely thing you did wrong

[thatoneguyonline]

Thanks for the info!

[wstcw]

Matt, awesome video. Thanks for making this video. Now people will know how to make tofu at home. I am glad that you like...or should i say love tofu, you don't see that in a lot of Caucasians.

wstcw...tofu lover.

[thatoneguyonline]

Yep!

[ScentimentalMo]

Epsom Salt is very bitter how does it make the tofu taste?

[thatoneguyonline]

I didn't notice it too much, from what I remember. I only made it from scratch a few times.

[umiryuzaki90]

where did you get the salt thingy? plz reply thx nice vid

[thatoneguyonline]

You can get Epsom salt at any drug store.

[redlaceribbon]

What did you use as coagulant? It came out quite good.

[thatoneguyonline]

Epsom Salt. Yeah, the BBQ tofu was pretty good.

[britishbornchinese]

please look up "soy health food" because apparently it is bad for you...what do you think? by the way I love your videos!

[thatoneguyonline]

No, that would be wrong.

When people say soy is "bad" they are probably talking about genetically modified processed soy products. But, no,

I don't believe soy in general is "bad". Eating any GMO processed food isn't a good idea.

[thatoneguyonline]

Update: I've stopped eating soy, but not because "it's bad for you". I'm burnt out on soy products... and my blood type is O +.

[cmdriasonmink]

LOL....keep them coming....you are a natural for kitchen disasters that still come out great!

I am not into tofu but that BBQ tofu looked pretty darn good!

Enjoyed it, thanks!

[thatoneguyonline]

LOL, thanks!

[neraknerak]

thanks! it is very interesting. while it didn't come out perfect, i think you are the first person to have posted such a video! great vid!

[thatoneguyonline]

Yep!

[timothysliao]

My opinion to why your tofu didn't come out right and how you should change your procedure. After you create your soy mash in the blender you should cook the mash and the water together and then strain it rather than what you did which was strain it and then cook it. I believe this to be vital because by cooking the soy mash in the water you are xtracting more of the protein from the beans. When you strain it to early and quickly in the process you aren't getting the amount of protein it takes

[thatoneguyonline]

Thanks for the info!

[indahwang]

good job. I like tofu (depends on what its served with), but soybean milk tastes eeeeghh...

[thatoneguyonline]

Thanks

[Smekker1]

It is said if the soybean not have high enough protein, not come out right.

[thatoneguyonline]

Hmm...

[yefatnoob]

THANK YOU so much my grandma loves this stuff and her b-day is next week, so im gunna make her some tofu thank you dude!

[thatoneguyonline]

Great! Just make sure you do it right by using the tips in my comments.

[tribalesque]

Don't discard the okara (residue). You can make all sorts of yummy foods with it (like okara falafel, or vegan crab cakes!)... and its full of protein and fiber.

[chiggychoc]

to tribalesque: in nigeria we have a food called akara, which is made from....beans. soak them then mash them by hand till all the skins come off, it's hard work and fun, the skins will float to the top when you all lots of water to the big bowl of bean. seen my mama doing this counless times when i was a kid, in huge bowls on the kitchen floor. then you grind the beans with red pepper or hot peppers, onions and salt, just whatever you think is yum, then fry in hot oil, dumpling sized. so tasty!

[thatoneguyonline]

Thanks for the info!

[thatoneguyonline]

Good suggestion.

[thatoneguyonline]

Good advice!

[ach3ra12]

what can you put on tofu that will make it taste nice??

[tribalesque]

you have to press it and marinate tofu well, so it absorbs flavor. google "how to prepare tofu" or check out some vegan food blogs/forums for some ideas.

[thatoneguyonline]

Thanks for the info!

[thatoneguyonline]

BBQ sauce.

[FIyingDumpling]

my mom makes soy milk, but never tofu xD

[thatoneguyonline]

:)

[bestiaccia]

Very good!

[thatoneguyonline]

It was, I love it.

[Bp323]

Well done, I've made lots of soymilk but only made tofu once..didn't have the best luck with that..I think I'm inspired to give it another shot.

[thatoneguyonline]

Good luck!

[ludwig1992pantera]

where did you get the tofu box and what outher things can you use outher than epsom salt?

[thatoneguyonline]

I got the tofu box off the internet when I bought a soy milk maker.

[alikahl]

okay my comments didn't go through.. bet you were hungry after trying to make that... I'd stick to the olf fashion way.. maybe you lost most of the needed curd in the soya milk machine... also check out happyingodslove video on "How to make tofu" they are pretty good at showing you the real thing. I think I'll make my own soya milk from now on.

[thatoneguyonline]

Thanks for the info!

[garotte787]

Well, you stirred too long, and you didn't check the temperature...hence, disaster.

[thatoneguyonline]

Yep.

[LifeForce]

Good Info on how to make tofu.

Tofu is not cheap in Norway. ;(

[thatoneguyonline]

Thanks!

[GuildOfAbundance]

Wow neat!!

Do you just get dried soy beans.. like at a bulk store?

[thatoneguyonline]

Yeah, you can get dry soy beans at most health food stores. Soak them overnight.

[GuildOfAbundance]

Awesome thanks. I am going to try that after the Cleanse. Hey come check out our videos.

Thanks

Rayvin

[thatoneguyonline]

Yep! Good luck.

[falafelstand]

Yeahhhhhh - I'll stick with the extra firm organic tofu 2-packs at Trader Joe's for .99 cents. You did a good job with the soy milk in the blender though - I don't see why more people don't make their own, it's easy and much cheaper.

[thatoneguyonline]

Thanks! I like the taste of homemade soy milk. It has more of a "beany" taste, but it's not a bad thing. It's different.

[kristikclark]

That's a lot of work for such a small cube of tofu.

[thatoneguyonline]

Yeah, it is! It's easier to just go buy some, lol.

[thatoneguyonline]

3 of 3

Epson salts make good tofu, but if you use calcium chloride or gypsum you'll have the benefit of adding calcium to your diet instead of sodium. You can get those coagulants from brewery supply stores."

[thatoneguyonline]

2 of 3

The most important factor I've found for good curd formation is heating the soymilk to 190F before adding the coagulant (Use a thermometer. If you boil over soymilk you will be very very unhappy). That has pretty much guaranteed nice big curds for me. Also your water to soybean ratio should be about 8:1. Two cups of soybeans should make a bit more than a standard store-bought package of tofu.

[thatoneguyonline]

From mushycat at Veggieboards:

1 of 3

"The most important factor I've found for good curd formation is heating the soymilk to 190F before adding the coagulant (Use a thermometer. If you boil over soymilk you will be very very unhappy). That has pretty much guaranteed nice big curds for me. Also your water to soybean ratio should be about 8:1. Two cups of soybeans should make a bit more than a standard store-bought package of tofu.

[zaphraud]

Nigari is MgCl2 or CaCl2.. Gypsum is CaSO4*hydrate, the original chinese recipe, and that works. Understandable why one would try MgSO4, but its the weakest of all 4 - see my video for the cite.