It’s time to rethink tofu. The Asian ingredient is so much more than a vegetarian meat substitute, but is a delicious plant-based cheese that, when made correctly, is creamy and smooth with sweet and nutty flavours.
Tofu is hugely versatile and can go into an infinite number of salads, soups, ramen, simmering dishes, even desserts and sweets. The great thing about tofu is that it is so easy to make at home with as few as two ingredients and apart from a tofu mould, which you can easily make yourself, or substitute with a Tupperware container with holes cut along the bottom, you won’t need any equipment other than what’s already in your kitchen.
Of course there are many, many variations on how to make tofu at home, and much like any traditional recipe, everyone will have their own tips and tricks for making the best tofu. The method essentially remains the same across all of them. It’s simple: heat soy bean milk, strain the solids and press them together, draining liquid for the desired consistency.
Once made, tofu offers so many culinary possibilities. There are a thousand ways to use your tofu and as we are all trying to reduce the amount of meat we are eating, making tofu at home and understanding the way you and your family like it, is a great way to do your part for the planet. Tofu is low in calories but relatively high in protein making it a future food. It’s fun to make, versatile, easy to prepare and can be delicious and satisfying. Below, read all you need to know about how to make tofu at home.
