I'm attempting to make tofu, but its still not coming out.?

Question

I've tried it with using 1 gallon of water - 1 tsp nigari, didn't work; tried it with 2 quarts of water - 1 tsp nigari, didn't work. What am I doing wrong?

I'm using about 1 cup of soaked soy beans. Do I need to increase the amount of beans?

Answer 1

Below are step-by-step instructions on how to make tofu from soy milk.
1. Make four batches of soy milk per SoyaJoy or SoyaPower soy milk maker User's Manual. Once the soy milk is made, the major part of the work for making tofu is done!
2. Pour all the batches into a pot and simmer soy milk for 5 - 10 minutes. Cool down to between 170º and 180º F.
3. Prepare coagulant – dissolve either one tsp. nigari (natural magnesium chloride) or two tsp. natural calcium sulfate in one cup (8 oz.) warm water. Less coagulant produces softer tofu, more produces firmer tofu.
4. Pour the prepared coagulant solution slowly into the soy milk, stirring gently. Stop stirring when 3/4 of coagulant solution has been added. Wait 2-3 minutes. Now, gently stir the forming curds and sprinkle the last 1/4 of the coagulant solution into any milky areas. If there are no milky areas, you do not need to add the rest of the solution. If there are still some milky areas after adding all the solution, mix and add some more. Depending on the water quality, etc., you may need slightly more or less coagulant.
5. Once the soymilk has separated into small white curds of tofu and an amber liquid (whey), transfer curds to a tofu mold (or tofu box) lined with cheesecloth. Any container that has many small holes to allow residual whey to drain can serve as a tofu mold. A lid is then placed on the forming container, after which a small weight of 3 - 5 pounds is placed on the lid of the container and allowed to sit for 20 minutes or so. A pot or jar of water can serve as the weight.
6. Empty the resulting block of tofu into a tub of cold water and allow it to sit for another hour, then store the tofu in the refrigerator and change the soaking water daily.

You can eat the fresh tofu while it is still warm. Freshly made warm tofu tastes so much better than the store-bought stuff! If you use soybeans from a new crop, the tofu tastes even better. It is very satisfying to see tofu taking shape from soy milk. Most everyone who tries it enjoys the process.

About Tofu Coagulant - Natural calcium sulfate and magnesium chloride are the most commonly used tofu coagulants. They have been used for hundreds of years in Japan and China. It is very difficult to find them in retail stores. We offer both for sale on this Web site (http://www.soymilkmaker.com).

There is no such machine as a Tofu Maker, regardless of vendor claims. All a machine can do is make the soy milk that will be used to make tofu. This is the reason we label the SoyaJoy a "soy milk maker," not a "tofu maker," even though it performs exactly the same function as any other machine that leads you to believe it can make tofu with the push of a button.




I am a tofu recipes collector so I have a few cook books for tofu.

Always drain out the water. If the tofu really jiggle, it's soft tofu. Soft tofu is use for Dessert, dips, and salad. Medium tofu use for soup and most main course. Firm tofu is use for frying (pan-fry in 1/2 inches slices, or stuff and coat lightly with cornstarch for deep frying. The followings are my most favorite recipes, hope you enjoy them as much as I do.

For dessert:
Soft Tofu with one small can of Fruit Cocktail or Tropical Fruit.

For Soup:
1/2 pack of Medium firm tofu, snow pea leaves, Fish fillet (cut into pieces), vegetable stock or chicken stock.

1. Stir-fry fish fillet over medium heat.
2. Add tofu and stock, stir gently
3. When bubbling, add snow pea leaves and cook for 1 to 2 minutes. Serve warm.

For main course:

Ma Po Tofu:
Minced pork (Optional if you are a vegetarian)
Oyster Sauce
Chopped green onion
Medium Firm Tofu, cut into cubes
Salt & Pepper to taste

1. Pan fry minced pork until fully cooked
2. Add enough oyster sauce to cover pork
3. Add handful of green onion
4. When the suace is bubbling add tofu and stir gently
5. Turn off heat and serve when the sauce is bubbling.



California Tofu Delight

Ingredient:
1 package (14 oz) Hinoichi Tofu, drained and cut into 5 pieces
1 tablespoon olive oil
Salt and pepper to taste
2 large ripen tomatoes, diced
1/3 cup chopped cilantro
1 onion, thinly sliced and soaked in salt water for 30 minutes and drained
1 teaspoon minced green onion

Method:
1. Season tofu slices with salt and pepper, pan fry in olive oil until both sides are golden brown.
2. Mix tomatoes, cilantro, and onions adding salt and pepper to taste.
3. Place tofu on plate and pour tomato mixture on top

Answer 2

Step by step:

1. Go to store.
2. Go to refrigerated health food section
3. Pick out tofu type you like
4. Take to checkout.

Making Tofu or Veggie burgers when there are so easy and cheap to buy is not worth the trouble.

Answer 3

use less water, but it is so much easier to buy it already made and it is cheap too. Good luck trying