How to Make Tofu at Home | Soya Paneer Recipe | Vegan Protein
Learn how to make tofu at home with simple ingredients. A healthy vegan protein alternative to paneer.
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
1. To get soft and smooth tofu, give a rest of 5-7 minutes to the milk after boiling and then start the curdling process.
2. Also, to make soft or hard tofu decrease or increase the the timing under weight.
3. Boil soy milk for at least 10-15 minutes on simmer. Uncooked or undercooked soy milk is harmful to our health.
4. Use vinegar, lemon juice or citric acid as a coagulant for separating solid.
5. 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.
6. 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.