Comments on: How to Make Tofu at Home

By: Elaine

Elaine — Tue, 11 Jul 2023 02:28:59 +0000

In reply to Maria Holden. Have you ever tried deep-frying or freezing?

By: Maria Holden

Maria Holden — Tue, 06 Jun 2023 13:53:21 +0000

Hello, you mentioned aromas and the trypsin inhibitor...I know that there is information out there on the internet about awful-smelling tofu but I can't find it. I know that I have read that it has something to do with the enzymes. It is awful. I can't eat the tofu. I have tried soaking, and cooking for a long time. Any ideas? Thank you.

By: Elaine

Elaine — Thu, 18 May 2023 12:52:49 +0000

In reply to Jade. Love to know that. Jade!!

By: Jade

Jade — Thu, 18 May 2023 12:30:06 +0000

Thank you for sharing the recipe and recording a video on it. It made it easy to follow and my tofu turned out great.

By: Marie

Marie — Fri, 12 May 2023 17:36:01 +0000

This recipe turned out great. You get such a big block of tofu! I had to be patient toward the end because it did not seem like the soy proteins were going to clump together. I think I should have put in more vinegar mixture sooner rather than later. But finally, after 15 or 20 minutes it started to curdle and whey! Freshest most delicious tofu! Also, if you are looking for a low sodium coagulant alternative rice vinegar is the way to go.

By: Marie

Marie — Mon, 17 Apr 2023 20:33:10 +0000

Thank you for your response. I have another question. I know to boil the soy milk for 15 minutes so that it is not harmful. My question is: when you bring the soy milk to a boil do you simmer it for 15 minutes or have a strong boil for 15 minutes?

It is a little confusing because in the video you said once it comes to a boil to turn down the fire and let it simmer for 1 minute but then you want us to boil it for 15 minutes. Could you please clarify this? Thank you

By: Elaine

Elaine — Mon, 03 Apr 2023 00:27:36 +0000

In reply to Marie. Marie, That's a good question. You see we have a wooden cover firstly and then the pushing is evenly, so it will not crush or break the tofu.

By: Marie

Marie — Sun, 02 Apr 2023 20:58:04 +0000

Thank you for showing us how to make our own tofu! Where I live it is hard to get so this is so helpful.

My question is: what is the weight or size of the stone crusher you use in the video to press the tofu? I like really firm tofu so I want to make sure I use the right thing. Thanks again

By: Marguerite

Marguerite — Wed, 18 Jan 2023 23:41:33 +0000

In reply to Ann. Hi! I tried your recipe and no curds ever formed? I waited until 80 C to add vinegar. I used the entire cup and 3 tablespoon vinegar mixture and nothing happened. Where did I go wrong?