How to make Tofu

First make soya milk needed to make the tofu

To make soya milk 

Equipment

• LACHI Beans Peeler and Blender
• Butter Muslin or Nut Milk Bag
• Heavy-bottom Pan

Ingredients

• ½ cup white soybeans white soybeans white soybeans
• water water for soaking water for soaking water for blending water for blending
• Honey to taste (optional) Sugar to taste (optional) Sugar to taste (optional)

Direction

1. Peel the soya beans with LACHI Beans Peeler
2. Add soybeans and 4 cups water to blender
3. Place blender jar on LACHI motor and blend until smooth.
4. Strain the blended mixture using butter muslin or a nut milk bag. A tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.
5. Heat the strained milk in a heavy-bottom pan to 212ºF (100ºC). Hold this temperature for 20 minutes, stirring frequently to prevent sticking. Cool the milk and add honey to taste
6. Refrigerate and

To make Tofu

Ingredients

• Soya milk
• Coagulant (lemon juice)
• Butter Muslin or Nut Milk Bag

Direction

1. Stir the soy milk several times
2. Combine the coagulant with the water
3. Stir the soy milk then add the coagulant mixture, stirring several times and then gently lifting the spoon out of the pot.
4. Add more mixture of coagulant over the top of the soy milk, then cover the pot and allow it to sit for 3 minutes. Repeat until you have whitish curds
5. Pour the curds into butter muslin or nut milk bag and press to drain liquid. Continue to do this until the curds feel firm and allow your tofu to sit for 15-25 minutes for a firm to extra-firm tofu.
6. Chill your tofu in the fridge until firm enough to cut, then cut it into cubes and bake it, fry it, or steam it.