It took four tries using a different method. I made tofu today using your method exactly as you have it listed and it worked! It's so delicious!! It took me a long time to get the soy milk to simmer because I burnt it once and I was being cautious. Overall, I'm going to use this method every time now! Thank you!
Loved your video, your music and seriously your voice. I could listen to you read the phone book to fall asleep. So very calm and soothing. Because of you I have successfully made 3 batches of tofu. Thank you so much!🥰
I ordered Soy beans online from Amazon and followed your video. It was the best tofu I've ever made. Your instructions were so straight forward and helpful. Best video I have found. Thank you!!
Hi, making this for the first time, thank you 🙏 for such a comprehensive video. Do I need to be stirring it while it's simmering for 5-10 mins or only during the boiling phase?
I usually don't leave comments but I would really like to thank you for putting in the effort to make such an amazing video, I was finally able to make tofu on my 2nd try without any hassle but with slight modifications, like using lemon juice instead of nigari.
Good shout. I've tried vinegar as well as lemon juice, and vinegar just doesn't seem as effective. So not only does lemon juice taste better, it's also a better coagulant.
Fallowing your video came up delicious tofu first time after trying 3 times. I didn't know nagari gets killed on high heat. I few times I tried adding nigari when started to boil and it didn't work for me until you explained clearly. This time I used it on 160 F heat it worked fine. thank you very much for the video.
So lady... I’m going keto vegan this week and getting most of my recipes from you. I have to look up the conversions, but a small price to pay. TY sooo much!
My wife Sharon and I really enjoyed your tofu video. Sharon was remembering fondly days when her and her daughter would enjoy the tofu her daughter would make in Ashland Oregon. I'm sure her daughter Michelle still enjoys making sandwiches with Michelles's marinated tofu. Your recipe was easy to follow. We think you are a very good teacher. I think we'll try your recipe put. Thank you so very much!
I cannot wait to try your recipe. This video is very pleasing to watch and, I for one, love the background music. Thank you for sharing this with the world.
I just found your channel and subscribed! I just finished a 5 day fast and want to switch my diet to gluten free vegan keto. Your videos are amazing! Thank you!
Love all you videos, thanks for putting in your time to share your knowledge with us. This has inspired me to do keto, since I am in my sixties, I will take it gradually to transform. Thank you again 💓
There's nothing I love more than miso soup with silken tofu but the only tofu I could find was not up to the mark and was put off by it. Then started to search how I can make it...and here it is, you've got the video for it! First time, coagulation process didn't go quite well though got some (very little) and tried again the second time, success! Meltingly soft and great taste...and made myself the beloved soup with tofu, nothing like it especially in winter. 500g beans have given me enough for 3 batches (for my portion, which is a lot!). However, 500g of beans give me a lot of okara! Much as I love it, I've had to freeze some, been eating them the past few days, brought me back the old favourite taste... Thank you Fan. ☺🙏
Well done Taeko, there's nothing better than homemade tofu! Bar none. Make sure you don't throw the okara away, it's packed with goodness. Look up my channel for okara recipes X
@@HeavenlyFan Thank you and yes, okara is my favourite thing, never throw it away! However, the rate I'm getting through the beans means there's a lot of it! Was watching your okara biscuits and mochi recipes. Like to try the biscuits but will need to change to almond flour (gluten free) and hope it works...and I'm out of psylium husk right now...just finished the last bit for another batch of crusty bread. 🙂
@@HeavenlyFan Can I just ask, is that a BioChef juicer that you have there? I've heard they are top notch juicers and on the look out for one. I haven't come across anyone using them for soya milk. Sounds like a great idea!
Very informative video, I eat tofu several times per week. I have looked into making it, just never tried to. I love to cook, so this is something I have to try. Thank you for sharing
Is it all right to let the soy milk cool completely before adding the nigari, lemon or other coagulant? Or must I heat it up again before curdling? Thanks in advance!
Fantastique ! I did tofu this morning, following you instructions from 0 to 10. Amazing how I found the taste of tofu that I new when I was a kid 😃 thanks for sharing your tips and recipes, really helpful 🙏next thing I will do, is the cookies. I kept the soya pulp from the tofu 😉
Oh. My. God. ...IT IS EASIER THAN I THOUGHT! I became vegetarian almost a year ago and I've never had tofu because it's expensive in my country but now I'm definitely trying this!
@@CompostWatcher I decided to take some time off from work and head to the Tewkesbury medieval fair. A gathering of re-enactment enthusiasts to commemorate the battle of Tewkesbury which took place on 4 May 1471. The re-enactors were dressed in outfits of the period and created a living history. Blacksmiths sharpened swords. Fletchers sold bows and arrows. Soldiers drank ale around a hog roast. The public were granted entry during the daytime. Various stalls not of a medieval nature had been booked to cater to the tourists. Friends of mine were running the Moonbeams vegan restaurant. Outside the main event a field was set aside for the re-enactors and traders to park their vehicles. I pitched my tent with a group of new age travellers who were parked up in the corner. I donned my pied piper costume and entered the fray. I bought myself a bottle of authentic mead and savoured the exquisite brew. The magic of an ancient era was re-invented. As the evening descended the modern clad folk were ushered out to prepare for the truly medieval festivities. My costume of yellow and red velvet had been carefully tailored by my mother. To my surprise the soldiers questioned my authenticity. Realizing they were not convinced that the pied piper was a genuinely fifteenth century character I claimed I was working for the Moonbeams café. They marched me over to the said establishment and presented me to proprietress. I smiled appealingly at Suzanne. She smiled back and said that I was in fact working there. She informed me that my shift started at eight o’clock the following morning. I accepted and was allowed to return to the celebration. A band of gothic bagpipers needed no amplification. The absence of electricity created an earthy environment. I mingled with other travellers who had gained entrance by working with the security team. After another bottle of mead I decided to return to my tent in preparation for my early start. In our camp the travellers who had not gained entry made merry around a fire. I drifted to sleep to the sound of their revelry. Bright and early I reported for duty. Soya beans had been soaking overnight. My job was to blend them. Three enormous tubs took some time. I filled a large pan with the solution and simmered it for twenty minutes, allowed it to cool and strained the milk out from the pulp. Again I heated the milk and separated out the curds. Hot work in hot weather worked up quite a sweat. The curds were pressed which finally resulted in Tofu. This had to be sliced into a thousand small cubes and placed on skewers. The head chef conjured up the green goddess sauce. Other workers made the salad. By late afternoon the preparations were ready. We had a short break and then had to serve the dinner. At eight o’clock my working day came to an end. My holiday away had not gone exactly as I had planned. I accepted my meagre wages and ventured into the festival. Luckily I discovered Sam’s free sauna where a small converted trailer reached a high temperature. Released from our costumes we sweated our troubles away.
I want to try make some and have been looking at the different ways to make it, so far your video has been the best! You also have a very soothing voice :)
Nigari is a by-product of making rice wine in liquid form. I naturally produced it after 15 days wine pro cessing. Its better than synthetically made like gypsum salts.
I being thinking to go some vegan , after I found you looks so easy , I love all your recipes , delicious 😋 I am gluten free and lactose free and I thought I never could be Keto . Thank you so much 😊
Hi. I have been using magnesium sulphate ie Epsom salts for tofu making with very good results. A bonus- I have been saving the liquid in the fridge to use in soups and other cooking instead of water. I went away for a couple of weeks and when I got back it was fizzy, so I drank it. Next time I’m putting a bit of sugar in, but it was delicious and I’m going back to water for liquid unless I have vegetable stock. God is Good. 😇
I never realy liked toffu. Well never been exposed to it other than the ones from the store. But watching you enjoying the making, the smell and the tasting. My mouth was watering, now I want to make my own. TomorrowI will make mh press. I'm french Canadien. It not the type of food we eat. But I'm vegan more and more every day.
I SAW THAT! I also make my own tofu, although my press is made of bamboo, not wood, and I noticed how you put the press on the bottom at first. You did a good job of seamlessly concealing the fix. I also adore the smell of soy milk and fresh tofu. Please don't take my comment wrong, your video and tofu are both wonderful.
Fermented Tofu is more digestible then non-fermented Tofu. Put some black Salt on that Tofu and it tastes like scrambled eggs. Soft tofu with black Salt and Tumeric looks and tastes like scrambled eggs. Great video.
I've had to come back to your video several times to see if I forgot something. I'm so glad for lots of little things you said. Truth is that it's simpler than I imagined.... I did it.. I made tofu.. Yay!
@@HeavenlyFan... I had used part of the soy milk so I measured it. It was about 5 cups prepared soy milk. I heated it and added a mixture of 1/2 meyer lemon and about 1/2 cup of water. When I added it, I stirred it a bit, when it curdled, I covered it and left it about 10 minutes. When I came back, it was well separated but small curds, so I placed the curds into a colander with a clean flour sack dishtowel in it; covered it with a plate and added a weight... a jar of beans. I left that for 15 minutes and when I unwrapped it, I could tell, it held together but, seemed like it didn't hold together really well, when I put it in cold water to refrigerated it. I'm going to try to find nigeri for the next batch. I tasted it and it tasted great but was missing that little bite that I'm used to. I put more beans to soak now, so will try again. I think it was fine but I need a little better set up for pressing it. I see that yours is soft and a bit crumbly too, so it is somewhat of a choice, as you said. I'm so glad you covered that information. Thanks for your help.
The softness is probably coming from using lemon as 15 mins should normally give you medium firm tofu. Very interesting. Thanks so much for sharing your experience!
@@HeavenlyFan ... I made scrambled tofu this morning with some leftover dressing and vegetable stock... onion and mushrooms. no oil, so with added turmeric and garlic, it was absolutely wonderful. Of course, I had to taste some before it was made into anything.. Fabulous. So much better than what I have found in the store. It was soft and wonderful but tightened up when heated. Maybe, as you said, it would firm up, if it was pressed longer, but I loved it. Thanks for your tutorial. Lynn
This is my first time enjoying your RUclips channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.
Just made tofu for the first time a few days ago following your instructions to a T apart from doing half the amount ...I was a bit fearful of using the larger amount if it went wrong but I shouldn't have worried as your guide is excellent! The only modification was I sprouted the beans first ( for better digestion and nutrition I believe) and used less water when putting through my masticating Omega juicer. It tastes lovely! It was worth the wait for the cheap plastic press (BPA free) coming from China. Thanks for the video..I've got the okara in the freezer. Now to try the biscuits. I don't waste anything !
Heaven, awesome show and you inspired me! Would you know if Tofu Press (tofu box)Yokkaichi at My Japanese, (My Box is not open due to covid 19) if it opens up like yours did when you take off the mold? Also would vinegar work the same? Would it come out as nice and how much would you recommend? Would you know where I could buy organic soy beans at a reasonable price and where to get organic or natural Nigari? Thanks! (I can't wait)!
Watching you prepare the tofu it's really made me think. For one thing LOL, That a lot of people don't understand tofu same as for myself. Cuz I've been scared of tofu like they would say you put tofu in other things . And that anything that you put tofu in ,it kind of adopts that flavor a food that is put in. I enjoyed watching you do the soybeans this is a very educational for me I'm not a vegetarian completely I love meat stew but it's very difficult for me to just totally not have meats. but I love my vegetables and I love my salads and I do enjoy your videos very much. Although I've never had tofu in my life I can almost smell it. It kind of put me in mind of making homemade yogurt in a way Thank you very much
I made the soy milk and wasn't able to go further in making tofu because my kids loved the soy milk so much, they drank almost almost of it. I ordered the tofu press and will make more soy milk for making tofu. Can't wait to try the tofu. Ciao ciao! Maria
Hi Fan, thank you so much for your video. Love it! I made my first tofu and turned out well, bit flat though. And wasn’t as massive as yours;) is there a tip to get the milk curdle more so the portion is bigger of the tofu? Perhaps I added a bit to much water to the Nigari. Best, Jasmin
Hi Jasmin, the height of the tofu varies depends on the weight you place on it and for how long. The less weight/length you press it the softer the tofu would be. If you end up with clear liquid after the soy milk is curdled, then you should have extracted all the bean curd your soybeans could produce. If not, make sure the soy milk is warm (and not pipping hot) when you add nigari as this could discourage curdling. Hope this makes sense.
I love the tofu instruction, I have made it before but now I have more of the right equipment. I do not see your name here but as I was listening to you my blood pressure dropped 10 points.....it's a good thing! You have a lovely voice and I think you are missing out if you are not using it. You could read children's books for bedtime, poetry for anyone, so many things your voice would naturally enhance. I gotta get a tofu press and cheesecloth now!
Such an ingenious way to extract the soy milk from the soybeans. I have never imagined it can be done this way. Thank you so much for sharing your 'lazy' way but great idea. 👍
I’ve been making your recipe for making tofu for a couple months and the tofu is getting softer and softer each time no matter how long I leave it to drain. I am putting a weight on the lid to the press but still very soft. What do you suggest?
Hi! What brand or where can I get a similar machine that you’re using? It looks like a juice processor but it’s different. I want to make my own tofu. Your response is appreciated!!!
Rajat Dutta you beat me to it. After watching I was thinking the same thing. Now to order a press and try it. I'm kinda lazy when it comes to standing at a stove twirling circles to get stuff to cook w/o burning. But am dying to try homemade tofu. Not look easy. But looks rewarding. Subscribed.
Wow! I love soft tofu which I have eaten many times in Japan but can never find in US supermarkets. So I always wanted to try at home. I found you by accident. I love your video. Thank you. I think I can now make my own at home. I also discovered "tofu-icecream" at a restaurant on Yasukuni-doori in Tokyo. i would love to try to make it at home. Any ideas? thanks
Thanks for this great video. Can you make tofu with calcium sulphate as a firming agent? We would be really interested if you could show us how to make a video using calcium sulphate for your tofu.
So glad you liked the video! If you’re using calcium sulphate (Gypsum), you simply double the amount. So instead of 1.5 teaspoon of nigari you use 3teaspoons of Gypsum. You can make the tofu exact the same way.
Hi! I found a stainless steel mold with a 5 lb. weight on the top...is that too heavy to make this kind of tofu? They say it's for firm tofu. I want the kind you're making here. Hope you see this comment! Love the video, very clear and I want to follow your instructions exactly.
It should be ok. If you prefer soft tofu like I do you could place the weight for shorter time (5 mins or so). Or alternatively you can just use jars and tins you have. As you make it more times you'd know the perfect time/weight to press your tofu.
@@HeavenlyFan Thanks for the reply. I was thinking maybe five minutes would possibly work. I can't use jars with that model because the actual press top with the knob on top IS the weight, it's built in.
@@HeavenlyFan I have another question. I have read a lot of instructions on how to make tofu. Some others say to boil the beans, then squeeze out the milk, then heat it back up again before putting in the nigari. Do you know why they would heat it twice?
thank you so much for making this... also, im grieving that i didnt watch it three years ago! haha. i also am grateful you said the soy milk water ratio was 7 to 1. i've always thought a cup of soybeans made more than 3 cups of soymilk. i have been misguided until now!
Maybe i have missed this, but where did you buy your tofu press, and if you had it made for you, do you know where I can Purchase the blueprints for it. I have noticed since I have seen your video I am making tofu every few days and I would love to make a large piece like yours instead of trying to find room for 3 or 4 smaller containers of tofu.
I loved the cold compress juicer ~ ~ ~ may we know the name & link to buy this machine? You receive the financial renumeration that is so deserving of your lovely & gracious channel?
Of course ... I loved you as well. Charming, forthright, engaging, informative, oh girl the list just goes on and on. YOU have a community that greatly appreciates you!
@@HeavenlyFan ~ Thanks for your reply. Alas, the juicer is “currently unavailable”. You may want to check up on this? Stay safe, strong, and have a care for others. 🕊🕊🕊 Canada.
How we can use soye milk for drinking purpose???? And kindly qoute some advantages og using tofu and soye milk ..and how to use it thnksss this vedio is amazingh
Thank you for sharing this video tutorial. Long a go when I was still in the college staying in the college housing, I had a Taiwanese neighbor. One day, this neighbor showed me how to make tofu and use a we vaccuum clear with an intake spout at the top to suck up all the water from the soy liquid. That's how the neighbor made tofu. BTW, I believe you can use vinegar as the coagulant as well. Have you tried it?
![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](/img/1.gif)
I love this woman....her voice, the way she speaks, accent, her genius cooking, personality and her beauty
Such a beautiful human presenting her subject matter so compassionately. Thank you
Amazing! I have eaten tofu for 40 years but never knew I could make my own so easily. Brilliant!
It took four tries using a different method. I made tofu today using your method exactly as you have it listed and it worked! It's so delicious!! It took me a long time to get the soy milk to simmer because I burnt it once and I was being cautious. Overall, I'm going to use this method every time now! Thank you!
She is an excellent teacher and very descriptive also she has a very beautiful voice😎 tofu luv
I have just made it following your instructions. Thank you very much 👍❤️😃
Loved your video, your music and seriously your voice. I could listen to you read the phone book to fall asleep. So very calm and soothing. Because of you I have successfully made 3 batches of tofu. Thank you so much!🥰
I ordered Soy beans online from Amazon and followed your video. It was the best tofu I've ever made. Your instructions were so straight forward and helpful. Best video I have found. Thank you!!
Nigari is magnesium chloride! that makes life easier to know that :) I love your video. Such clear easy to follow information. Thank you.
Thank you so much x
ycvm
2eyesopen why then she claimed heat will kill nigary,
@@pelikan909 she said you need to cool it off as the soya milk at boiling will kill the nigari...
Hi, making this for the first time, thank you 🙏 for such a comprehensive video. Do I need to be stirring it while it's simmering for 5-10 mins or only during the boiling phase?
I usually don't leave comments but I would really like to thank you for putting in the effort to make such an amazing video, I was finally able to make tofu on my 2nd try without any hassle but with slight modifications, like using lemon juice instead of nigari.
Good shout. I've tried vinegar as well as lemon juice, and vinegar just doesn't seem as effective. So not only does lemon juice taste better, it's also a better coagulant.
your voice is so incredibly soothing
Fallowing your video came up delicious tofu first time after trying 3 times. I didn't know nagari gets killed on high heat. I few times I tried adding nigari when started to boil and it didn't work for me until you explained clearly. This time I used it on 160 F heat it worked fine. thank you very much for the video.
Grateful 🙏 merry christmans for you 💝
Merry Christmas to you x
So lady... I’m going keto vegan this week and getting most of my recipes from you.
I have to look up the conversions, but a small price to pay.
TY sooo much!
Well done Kat! It'll become second nature once you're on it for a while. Make sure you watch my videos on keto fats and possible pitfalls. x
Awesome recipes and descriptions
My wife Sharon and I really enjoyed your tofu video. Sharon was remembering fondly days when her and her daughter would enjoy the tofu her daughter would make in Ashland Oregon. I'm sure her daughter Michelle still enjoys making sandwiches with Michelles's marinated tofu. Your recipe was easy to follow. We think you are a very good teacher. I think we'll try your recipe put. Thank you so very much!
I cannot wait to try your recipe. This video is very pleasing to watch and, I for one, love the background music. Thank you for sharing this with the world.
Awesome. Thank you so much for sharing. Please share if we can refrigerate out and for how long it will remain fresh
I just found your channel and subscribed! I just finished a 5 day fast and want to switch my diet to gluten free vegan keto. Your videos are amazing! Thank you!
Love all you videos, thanks for putting in your time to share your knowledge with us. This has inspired me to do keto, since I am in my sixties, I will take it gradually to transform. Thank you again 💓
Wao this is great thanks for sharing I will like to try it but what is nigari and where to get it.once again thanks
The materials,and cooking tips,as well as extra ordinary measures(ingridients).are well presented.Congrats!
I like your blender it looks heavy duty.. thanks for this wonderful video
There's nothing I love more than miso soup with silken tofu but the only tofu I could find was not up to the mark and was put off by it. Then started to search how I can make it...and here it is, you've got the video for it! First time, coagulation process didn't go quite well though got some (very little) and tried again the second time, success! Meltingly soft and great taste...and made myself the beloved soup with tofu, nothing like it especially in winter. 500g beans have given me enough for 3 batches (for my portion, which is a lot!). However, 500g of beans give me a lot of okara! Much as I love it, I've had to freeze some, been eating them the past few days, brought me back the old favourite taste... Thank you Fan. ☺🙏
Well done Taeko, there's nothing better than homemade tofu! Bar none. Make sure you don't throw the okara away, it's packed with goodness. Look up my channel for okara recipes X
@@HeavenlyFan Thank you and yes, okara is my favourite thing, never throw it away! However, the rate I'm getting through the beans means there's a lot of it! Was watching your okara biscuits and mochi recipes. Like to try the biscuits but will need to change to almond flour (gluten free) and hope it works...and I'm out of psylium husk right now...just finished the last bit for another batch of crusty bread. 🙂
@@HeavenlyFan Can I just ask, is that a BioChef juicer that you have there? I've heard they are top notch juicers and on the look out for one. I haven't come across anyone using them for soya milk. Sounds like a great idea!
I love tofu. Thanks for sharing. Watching all the way from Tibag Tarlac City 2300, Tarlac Philippines
Very informative video, I eat tofu several times per week. I have looked into making it, just never tried to. I love to cook, so this is something I have to try. Thank you for sharing
This was a burning question before bed. So from my four year old - “Thank you”
Hi Thks for the great video. I managed to get liquid nigari. Do I put the same amount of 1.5 tsp & add water or use it neat?
I love watching your video & thanks for sharing. GOD bless you
Thanks alot mam,m vegan so excited to make this
Is it all right to let the soy milk cool completely before adding the nigari, lemon or other coagulant? Or must I heat it up again before curdling? Thanks in advance!
It coagulates better above room temperature, around body temperature is best, so just test with a pinky as you heat it up.
Many thanks for the video n instruction.
i will surely try it! thanks for sharing☺
Fantastique ! I did tofu this morning, following you instructions from 0 to 10.
Amazing how I found the taste of tofu that I new when I was a kid 😃 thanks for sharing your tips and recipes, really helpful 🙏next thing I will do, is the cookies. I kept the soya pulp from the tofu 😉
I loved watching your video!! thank you so much for uploading it
It's amazing. The best tofu making video I have ever seen.
You’re too kind, thank you x
I love tofu skin...it's so delicious in hotpot.I was so happy to have some.
Thank you. What is the weight of the final tofu block? Is Japan centre the best place to buy beans or do you find them cheaper in Chinatown?
Thank you for the interesting video. You have a heavenly voice.
Oh. My. God. ...IT IS EASIER THAN I THOUGHT! I became vegetarian almost a year ago and I've never had tofu because it's expensive in my country but now I'm definitely trying this!
I like the way you teacher, thanks
I absolutely enjoyed watching you. I’m not vegan, but I trying to eat healthy.
I have some soy milk that I made last night and half a lemon. I hope it's enough. Going to try. Thanks for the instructions and the enthusiasm.
I worked in a vegan café years ago . I am writing a story about and needed reminding of the method ! Great movie !
I would enjoy reading your story.
@@CompostWatcher I decided to take some time off from work and head to the Tewkesbury medieval fair. A gathering of re-enactment enthusiasts to commemorate the battle of Tewkesbury which took place on 4 May 1471. The re-enactors were dressed in outfits of the period and created a living history. Blacksmiths sharpened swords. Fletchers sold bows and arrows. Soldiers drank ale around a hog roast. The public were granted entry during the daytime. Various stalls not of a medieval nature had been booked to cater to the tourists. Friends of mine were running the Moonbeams vegan restaurant. Outside the main event a field was set aside for the re-enactors and traders to park their vehicles. I pitched my tent with a group of new age travellers who were parked up in the corner. I donned my pied piper costume and entered the fray. I bought myself a bottle of authentic mead and savoured the exquisite brew. The magic of an ancient era was re-invented. As the evening descended the modern clad folk were ushered out to prepare for the truly medieval festivities. My costume of yellow and red velvet had been carefully tailored by my mother. To my surprise the soldiers questioned my authenticity. Realizing they were not convinced that the pied piper was a genuinely fifteenth century character I claimed I was working for the Moonbeams café. They marched me over to the said establishment and presented me to proprietress. I smiled appealingly at Suzanne. She smiled back and said that I was in fact working there. She informed me that my shift started at eight o’clock the following morning. I accepted and was allowed to return to the celebration. A band of gothic bagpipers needed no amplification. The absence of electricity created an earthy environment. I mingled with other travellers who had gained entrance by working with the security team. After another bottle of mead I decided to return to my tent in preparation for my early start. In our camp the travellers who had not gained entry made merry around a fire. I drifted to sleep to the sound of their revelry. Bright and early I reported for duty. Soya beans had been soaking overnight. My job was to blend them. Three enormous tubs took some time. I filled a large pan with the solution and simmered it for twenty minutes, allowed it to cool and strained the milk out from the pulp. Again I heated the milk and separated out the curds. Hot work in hot weather worked up quite a sweat. The curds were pressed which finally resulted in Tofu. This had to be sliced into a thousand small cubes and placed on skewers. The head chef conjured up the green goddess sauce. Other workers made the salad. By late afternoon the preparations were ready. We had a short break and then had to serve the dinner. At eight o’clock my working day came to an end. My holiday away had not gone exactly as I had planned. I accepted my meagre wages and ventured into the festival. Luckily I discovered Sam’s free sauna where a small converted trailer reached a high temperature. Released from our costumes we sweated our troubles away.
Great video! Thanks for posting :)
thank you for the video! Could you share the brand and model of the juicer you used?
That looked absolutely delicious! My mouth is watering.
I want to try make some and have been looking at the different ways to make it, so far your video has been the best! You also have a very soothing voice :)
Thank you for the lovely comment. So glad you liked the video. Definitely give it a try! x
You are a Winner, Beautiful, and Kind person in all ways! Mahalo's for sharing. Peace & Aloha:)
Nigari is a by-product of making rice wine in liquid form. I naturally produced it after 15 days wine pro cessing. Its better than synthetically made like gypsum salts.
Once it’s ready how long can ya keep it in fridge?
I being thinking to go some vegan , after I found you looks so easy , I love all your recipes , delicious 😋 I am gluten free and lactose free and I thought I never could be Keto . Thank you so much 😊
Thanks for sharing, Just ordered nigari and I can’t wait to make this.. ❤️
Hi. I have been using magnesium sulphate ie Epsom salts for tofu making with very good results. A bonus- I have been saving the liquid in the fridge to use in soups and other cooking instead of water. I went away for a couple of weeks and when I got back it was fizzy, so I drank it. Next time I’m putting a bit of sugar in, but it was delicious and I’m going back to water for liquid unless I have vegetable stock. God is Good. 😇
You're a wonderful teacher!
I never realy liked toffu. Well never been exposed to it other than the ones from the store. But watching you enjoying the making, the smell and the tasting. My mouth was watering, now I want to make my own. TomorrowI will make mh press. I'm french Canadien. It not the type of food we eat. But I'm vegan more and more every day.
Very good. I thought using the juicer was brilliant!
From this video on, I will appreciate my miso soup with tofu at my local sushi restaurant.😋
I SAW THAT! I also make my own tofu, although my press is made of bamboo, not wood, and I noticed how you put the press on the bottom at first. You did a good job of seamlessly concealing the fix. I also adore the smell of soy milk and fresh tofu. Please don't take my comment wrong, your video and tofu are both wonderful.
I didn’t realise I did it in reverse in the video. It’s very observant of you if that’s the case :) But it all turned out ok.
Fermented Tofu is more digestible then non-fermented Tofu. Put some black Salt on that Tofu and it tastes like scrambled eggs. Soft tofu with black Salt and Tumeric looks and tastes like scrambled eggs. Great video.
Thank you for the video. This is exactly what I was looking for on how to make tofu. I will be using your video as my reference. 🙂
So glad you find the video useful x
Thank you for this! I really appreciate it. I've ordered soybeans already, but need to come up with some nigari and a press. I can't wait!
Welcome to the world of tofu making! x
Great video. Thanks for the clear instructions. What brand cold press juicer do you use?
Hi, it's a Hurom slow juicer. I got it from Amazon UK.
That's easy. Checking as it relates to the use of that particular salt. This just to see what alternatives there could be.👍👍👍
Thank you!! Btw, have you thought of making Hempfu as an alternative??
Thanks for sharing! I am wondering what you do with the leftover liquid in the pot now.
I've had to come back to your video several times to see if I forgot something. I'm so glad for lots of little things you said. Truth is that it's simpler than I imagined.... I did it.. I made tofu.. Yay!
Congratulations on the first tofu experience! :) I've never tried using lemon. How much did you use for the amount of soybeans?
@@HeavenlyFan... I had used part of the soy milk so I measured it. It was about 5 cups prepared soy milk. I heated it and added a mixture of 1/2 meyer lemon and about 1/2 cup of water. When I added it, I stirred it a bit, when it curdled, I covered it and left it about 10 minutes. When I came back, it was well separated but small curds, so I placed the curds into a colander with a clean flour sack dishtowel in it; covered it with a plate and added a weight... a jar of beans. I left that for 15 minutes and when I unwrapped it, I could tell, it held together but, seemed like it didn't hold together really well, when I put it in cold water to refrigerated it. I'm going to try to find nigeri for the next batch. I tasted it and it tasted great but was missing that little bite that I'm used to. I put more beans to soak now, so will try again. I think it was fine but I need a little better set up for pressing it. I see that yours is soft and a bit crumbly too, so it is somewhat of a choice, as you said. I'm so glad you covered that information. Thanks for your help.
The softness is probably coming from using lemon as 15 mins should normally give you medium firm tofu. Very interesting. Thanks so much for sharing your experience!
@@HeavenlyFan ... I made scrambled tofu this morning with some leftover dressing and vegetable stock... onion and mushrooms. no oil, so with added turmeric and garlic, it was absolutely wonderful. Of course, I had to taste some before it was made into anything.. Fabulous. So much better than what I have found in the store. It was soft and wonderful but tightened up when heated. Maybe, as you said, it would firm up, if it was pressed longer, but I loved it. Thanks for your tutorial. Lynn
You're welcome Lynn, nothing beats freshly made tofu!
This is my first time enjoying your RUclips channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.
Thank you! You have inspired me. I love tofu and eat it on Keto.
Very well done. cool stuff, thanks for sharing your knowledge
Totally, Ms Fan, how many tsps Nigari to put it, only 1.5tsp totally ? You seemed put 3 times, is it right ?
Just made tofu for the first time a few days ago following your instructions to a T apart from doing half the amount ...I was a bit fearful of using the larger amount if it went wrong but I shouldn't have worried as your guide is excellent! The only modification was I sprouted the beans first ( for better digestion and nutrition I believe) and used less water when putting through my masticating Omega juicer. It tastes lovely! It was worth the wait for the cheap plastic press (BPA free) coming from China. Thanks for the video..I've got the okara in the freezer. Now to try the biscuits. I don't waste anything !
Wow I never try to sprout it so thanks for sharing that. And yes, those okara biscuits are to die for. Really well done with the tofu! x
Heaven, awesome show and you inspired me! Would you know if Tofu Press (tofu box)Yokkaichi at My Japanese, (My Box is not open due to covid 19) if it opens up like yours did when you take off the mold? Also would vinegar work the same? Would it come out as nice and how much would you recommend? Would you know where I could buy organic soy beans at a reasonable price and where to get organic or natural Nigari? Thanks! (I can't wait)!
You are a really awesome teacher...really.
I've never seen anyone use a juicer before....I absolutely love this idea.... What brand is it?
Very experienced lady, old school. She knows what she is doing...
Watching you prepare the tofu it's really made me think.
For one thing LOL,
That a lot of people don't understand tofu same as for myself. Cuz I've been scared of tofu like they would say you put tofu in other things . And that anything that you put tofu in ,it kind of adopts that flavor a food that is put in.
I enjoyed watching you do the soybeans this is a very educational for me I'm not a vegetarian completely I love meat stew but it's very difficult for me to just totally not have meats.
but I love my vegetables and I love my salads and I do enjoy your videos very much.
Although I've never had tofu in my life I can almost smell it.
It kind of put me in mind of making homemade yogurt in a way
Thank you very much
I made the soy milk and wasn't able to go further in making tofu because my kids loved the soy milk so much, they drank almost almost of it. I ordered the tofu press and will make more soy milk for making tofu. Can't wait to try the tofu. Ciao ciao! Maria
Hi Fan, thank you so much for your video. Love it! I made my first tofu and turned out well, bit flat though. And wasn’t as massive as yours;) is there a tip to get the milk curdle more so the portion is bigger of the tofu? Perhaps I added a bit to much water to the Nigari. Best, Jasmin
Hi Jasmin, the height of the tofu varies depends on the weight you place on it and for how long. The less weight/length you press it the softer the tofu would be. If you end up with clear liquid after the soy milk is curdled, then you should have extracted all the bean curd your soybeans could produce. If not, make sure the soy milk is warm (and not pipping hot) when you add nigari as this could discourage curdling. Hope this makes sense.
I was hoping you might still make that video to how how you use the pulp
I love the tofu instruction, I have made it before but now I have more of the right equipment. I do not see your name here but as I was listening to you my blood pressure dropped 10 points.....it's a good thing! You have a lovely voice and I think you are missing out if you are not using it. You could read children's books for bedtime, poetry for anyone, so many things your voice would naturally enhance. I gotta get a tofu press and cheesecloth now!
Such an ingenious way to extract the soy milk from the soybeans. I have never imagined it can be done this way. Thank you so much for sharing your 'lazy' way but great idea. 👍
I didn't even think to use my juicer, genius thankyou (I think we have the same one). Can I use lemon juice instead of nigari?
I’ve been making your recipe for making tofu for a couple months and the tofu is getting softer and softer each time no matter how long I leave it to drain. I am putting a weight on the lid to the press but still very soft. What do you suggest?
Hi! What brand or where can I get a similar machine that you’re using? It looks like a juice processor but it’s different. I want to make my own tofu. Your response is appreciated!!!
Hi the cold press juicer I used was from Hurom. I got it from Amazon so look it up.
Awesome video-too bad, has only 870 likes-this video deserves at least a million likes. Thanks Heavenly Fan-you rock!!
Haha thats so sweet! Thank you so much.
Rajat Dutta you beat me to it. After watching I was thinking the same thing. Now to order a press and try it. I'm kinda lazy when it comes to standing at a stove twirling circles to get stuff to cook w/o burning. But am dying to try homemade tofu. Not look easy. But looks rewarding. Subscribed.
Wow! I love soft tofu which I have eaten many times in Japan but can never find in US supermarkets. So I always wanted to try at home. I found you by accident. I love your video. Thank you. I think I can now make my own at home.
I also discovered "tofu-icecream" at a restaurant on Yasukuni-doori in Tokyo. i would love to try to make it at home. Any ideas?
thanks
Glad you enjoyed the video. I’ve actually never tried making tofu ice cream. It sounds delicious!
I have always made it with gypsum, so I don't know how much nigari to use. how is the taste?
You're adorable and I thank you for your excellent instruction 😊👍
Nice. I lived in China but never learned how to make tofu. I may give it a shot
I had followed your recipe and came out well thank you for sharing 😊
Thanks for this great video. Can you make tofu with calcium sulphate as a firming agent? We would be really interested if you could show us how to make a video using calcium sulphate for your tofu.
So glad you liked the video! If you’re using calcium sulphate (Gypsum), you simply double the amount. So instead of 1.5 teaspoon of nigari you use 3teaspoons of Gypsum. You can make the tofu exact the same way.
Hi! I found a stainless steel mold with a 5 lb. weight on the top...is that too heavy to make this kind of tofu? They say it's for firm tofu. I want the kind you're making here. Hope you see this comment! Love the video, very clear and I want to follow your instructions exactly.
It should be ok. If you prefer soft tofu like I do you could place the weight for shorter time (5 mins or so). Or alternatively you can just use jars and tins you have. As you make it more times you'd know the perfect time/weight to press your tofu.
@@HeavenlyFan Thanks for the reply. I was thinking maybe five minutes would possibly work. I can't use jars with that model because the actual press top with the knob on top IS the weight, it's built in.
@@HeavenlyFan I have another question. I have read a lot of instructions on how to make tofu. Some others say to boil the beans, then squeeze out the milk, then heat it back up again before putting in the nigari. Do you know why they would heat it twice?
thank you so much for making this... also, im grieving that i didnt watch it three years ago! haha. i also am grateful you said the soy milk water ratio was 7 to 1. i've always thought a cup of soybeans made more than 3 cups of soymilk. i have been misguided until now!
do you have any other types of tofu recipes, for someone who can't eat soy, but is Vegan. Thanks for any help.
Loved the video!
Maybe i have missed this, but where did you buy your tofu press, and if you had it made for you, do you know where I can Purchase the blueprints for it. I have noticed since I have seen your video I am making tofu every few days and I would love to make a large piece like yours instead of trying to find room for 3 or 4 smaller containers of tofu.
I got mine from Tofu Box, they make these beautiful presses by hand. Link here: www.thetofubox.com/
Thank you so much for the link!
Lady: “it’s really quite easy”
Me after watching entire video: 🤯
I am mighty impressed by this I have never seen tofu being made and I'm inspired to get this kit . Well explained and interesting 🙏👌
Thank you so much x
I loved the cold compress juicer ~ ~ ~ may we know the name & link to buy this machine?
You receive the financial renumeration that is so deserving of your lovely & gracious channel?
Of course ... I loved you as well. Charming, forthright, engaging, informative, oh girl the list just goes on and on. YOU have a community that greatly appreciates you!
Hi Dora, thank you so much. You can find it on my Amazon shop. Here are the direct links.
US: amzn.to/3jmZlHl
UK: amzn.to/2MwiNW9
That's so sweet. X
@@HeavenlyFan ~ Thanks for your reply. Alas,
the juicer is “currently unavailable”. You may
want to check up on this? Stay safe, strong, and have a care for others. 🕊🕊🕊 Canada.
How we can use soye milk for drinking purpose???? And kindly qoute some advantages og using tofu and soye milk ..and how to use it thnksss this vedio is amazingh
Thank you for sharing this video tutorial. Long a go when I was still in the college staying in the college housing, I had a Taiwanese neighbor. One day, this neighbor showed me how to make tofu and use a we vaccuum clear with an intake spout at the top to suck up all the water from the soy liquid. That's how the neighbor made tofu. BTW, I believe you can use vinegar as the coagulant as well. Have you tried it?
Please could you share the make and model of your juicer. Mine did not do a good job😊