How To Make Tofu At Home | Homemade Soya Paneer Recipe |Plant-based soy paneer or tofu is a protein-rich, low in fat, a great alternative to dairy products for Vegan and many vegetarians. Let’s see step by step instructions with pictures of making tofu at home from homemade soya milk.
About Tofu or soy paneer
Homemade tofu is an inexpensive product that is chemical-free. Making tofu at home is almost similar to how we make paneer at home from dairy milk. I have used vinegar as a coagulant for making tofu from soy milk.
To make tofu at home we need soy milk either store-bought or homemade. I prefer to make my fresh soy milk at home and use it for making soft and delicious tofu. We can also make firm or soft tofu according to our requirements.
It is assumed that Tofu is originated from China around 2000 years ago when someone accidentally mixed a coagulant in the soy milk. Fresh tofu tastes best. It has a bland taste and it takes the flavour and smell of spices or other strong flavours added to it.
We can replace paneer or cheese with tofu in most of the dishes. Tofu can be shallow fried, deep-fried, grilled, tossed, baked according to its firmness. It can also be added to salads, soups, smoothies, curries, etc.
Why should you try this recipe
- Dairy-free
- Gluten-free
- Health-friendly
- Inexpensive
- Taste better than market bought
Ingredients used
Soy milk-used homemade soy milk to make tofu or soya paneer. You can also use market bought soy milk but the taste and texture slightly changed.
Vinegar– To coagulate soy milk I have used vinegar. You can also use citric acid or lemon juice. But first dilute them with water and then add to the boiled milk. Also, add little by little with stirring continuously.
Health benefits of tofu
- Tofu is an inexpensive and nourishing, protein-rich plant-based food. Made from soybeans, it is low in fat has lots of health benefits.
- It is vegan, gluten-free and cholesterol-free good for maintaining cholesterol levels in control and healthy heart.
- An excellent source of protein, iron, and calcium helps in strengthening bones, muscles and teeth.
- It contains phytoestrogens which fight against inflammation and protect us from cancer.
- Regular intake of soy protein also enhances the kidneys function. People who are undergoing dialysis or kidney transplantation get benefitted from taking soy protein.
- Intake of soy products may also help in relieving symptoms of menopause, like hot flashes as they contain phytoestrogens.
- Consume tofu in moderation as overconsumption can lead to some digestive issues or interfere in thyroid gland activity. Also, cook well before consumption to reduce the phytates present in it.
Step by step instructions to prepare tofu or soy paneer at home
1.Bring to boil soya milk on medium flame. (Video: how to make soya milk at home) Lower the flame and simmer it for 5-7 minutes. Then switch off the flame and give a rest of 5 minutes.
2. After that mix vinegar and water and add this mixture little by little to the boiled milk. Stirring continuously till it curdles.
3. Now strain it using cotton or muslin cloth and a strainer to separate solid part from liquid. Wash it with fresh water to reduce the vinegar flavor.
4. Squeeze out the extra water. Place it under the weight for about 2-3 hours.
5. Note:If you want soft tofu reduce this time. But if you want hard one increase the timings.
6. After 2-3 hours, remove the weight and cut it in to pieces or you can keep it as it is in an air tight box, fill water and put it in the refrigerator.
7. It stays good for about 3-4 days.
Serving Suggestions
Tofu can be roasted or shallow fried and used in making curries, sandwich, paratha, salad, pulao. It is a high protein source for people who don’t consume dairy products.
Tips and tricks.
- To get soft and smooth tofu, give a rest of 5-7 minutes to the milk after boiling and then start the curdling process.
- Also, to make soft or hard tofu decrease or increase the the timing under weight.
- Boil soy milk for at least 10-15 minutes on simmer. Uncooked or undercooked soy milk is harmful to our health.
- Use vinegar, lemon juice or citric acid as a coagulant for separating solid.
- The final texture of the tofu depends on the quantity of the coagulant used. Add more coagulant to get firmer tofu and less for a soft one.
- If you are consuming tofu on the same day. Store it in a container filled with water. Kept it in the refrigerator to use within 2-3 days.
Recipe card
How To MakeTofu At Home | Homemade Soya Paneer Recipe
Ingredients
- 750 ml soya milk
- 1 tbsp vinegar + 2 tbsp water
Instructions
- Bring to boil soya milk on medium flame. Lower the flame and simmer it for 5-7 minutes. Then switch off the flame and give a rest of 5 minutes.
- After that mix vinegar and water and add this mixture little by little to the boiled milk. Stirring continuously till it curdles.
- Now strain it using cotton or muslin cloth and a strainer to separate solid part from liquid. Wash it with fresh water to reduce the vinegar flavor.
- Squeeze out the extra water. Place it under the weight for about 2-3 hours.
- Note:If you want soft tofu reduce this time. But if you want hard one increase the timings.
- After 2-3 hours, remove the weight and cut it in to pieces or you can keep it as it is in an air tight box, fill water and put it in the refrigerator.
- It stays good for about 3-4 days.
Video
Notes
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