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How To Make Tofu


Posted by Manny on November 14th, 2008


Tofu or tokwa made from soybeans has been a long time favorite of Filipinos which was introduced by the Chinese. This has became a part of the Filipino staple diet aside from rice, root crops like camote or sweet potatoes, monggo beans and others which I can’t remember. Tofu making is also a long time industry here. Below is a procedure on how to make tofu or tokwa at home. Very simple and only needs very basic utensils. But the only utensil that is a little hard to find and a little expensive is the cooking dial thermometer. I think you can substitute it with a glass candy / deep frying thermometer which is cheaper and easier to find.

Ingredients:
1 kg soybeans
110 grams food grade calcium sulfate (CaSO4)
5 L water

Tools, equipment and utensils needed:
Blender
Stove, pot, weighing scale
Basting spoon
Knife
2 pcs – 1-yard cheesecloth
Tofu wooden press (8 inches x 11 inches x 3 inches)
Dial/cooking thermometer,
Plastic basin
Pressure cooker/canner
Mold, strainer

Procedure:

Select newly harvested and good soybeans. Good soybeans are spotless, smooth, and free from infestation. Wash them, then soak them overnight or for at least 6 hours. After soaking the soybeans, wash and clean them; by then they would have expanded to three tames their original size. Remove the beans from the water and peel the hulls.Blend the soybeans to be turned into tofu into a puree. When grinding the beans, add just enough water to help the process along. After grinding, put the puree for tofu into a bowl gradually add the 5 L of water while mixing it with a basting spoon to come up with a creamy consistency.

Dissolve the CaSO4 in 100 ml of water. Set aside for the meantime. Boil the soy milk in a pot for 10 minutes in low fire, this will remove its beany flavor. While boiling, continuously stir the milk to prevent scorching. When the 10 minutes is over, remove the pot from the stove and let the milk cool down to about 55° C to 60° C. To hasten the cooling, you may put the pot in a bowl of cold water. Watch the thermometer so that the milk does not cool down to below 55°C.

Add the dissolved CaSO4 . You shouldn’t add the CaSO4 when the temperature drops to lower than 55° C, otherwise, the soy milk wouldn’t curdle or solidify well. Adding CaSO4 results in the formation of whey, which is the watery part of the milk that separates from the curd.
Line the wooden press with cheesecloth and put it on a basin or on the sink. To strain the whey, pour the curdled soy milk onto the wooden press.

Cover the curd with another piece of cheesecloth, and press it for an hour; use a weight for this purpose if necessary. The thickness and fineness of your tofu will depend on how well you press it. After an hour, remove the tofu from the press and slice it into your desired sizes. A kilo of soybean will yield about 24 pieces of 4 x 4 inch tofu. If refrigerated, the tofu would last up to two weeks.

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Posted by Manny

Manny Montala was an online entrepreneur who enjoys blogging about entrepreneurship and gathering information for his blog to help budding entrepreneurs. You can also reach him on twitter: http://twitter.com/mmontalaLike this post? Why not share it with your friends on facebook? Click the facebook share button!



14 Responses to “How To Make Tofu”

  1. Willie Alegro says:

    Thank you for this on-line information, i just want to ask where can i attend seminar/s about Tofu, Taho and Soy Milk production? Thanks again.

  2. Tricia says:

    I have the same question. Where can I attend tofu, soy milk production?

  3. Manuel says:

    @Willie Alegro @Tricia Just stay tune for TRC (Technology Resource Center) schedule in the coming months. Last year, on November 2008 they conducted a training on soybean processing. (Hands-on: taho, tokwa, soy catsup, soy milk, soy burger and and soy flan.)

  4. Janet says:

    Thanks for sharing this Tofu making info, but where can i buy food grade calcium sulfate (CaSO4) and this dial thermometer? can i use the ordinary thermometer being used for checking body temperature?

  5. Ambet Cerda says:

    Kindly e-mail the schedule of seminar for tofu technology.Thank you

  6. Lourdes Macaspac says:

    Saan po ba makakabili ng non-GMO soybeans?

  7. Cris says:

    What is the local name for the CaSO4 in the market? Is it available in any supermarket? Please help me,i want to make myown Tofu here in Qatar.

  8. Manuel says:

    @Cris Calcium sulfate po tawag sa CaSO4.

  9. Trevor Rodiger says:

    Kindly help me with suppliers of soya beans here in Manila.

  10. Cris says:

    @Manuel Thanks sa information I finally made my first TOFU, Although walang CaSO4 dito sa Qatar. Nagamit ko naman ang “EPSOM SALT” (magnessium sulfate) na available sa mga drug store. A 2 teaspoon of Epsom salt dissolved in 1 1/2 cup of warm water make a 3 cups of soy beans to coagulate. Madaming nakain tuloy mga anak ko sa ginawa kong Tokwa’t baka. Sayang walang baboy dito. Thanks a lot and more powerto you.

  11. Palawan says:

    nice instructional guided in doing tofu but where can i by calcuim sulfate?

  12. Happy says:

    san po ba nakakabili ng calcium sulfate?

  13. aghie says:

    please where can i buy calcium sulfate because i want to sell tofu.,pls help me..

  14. Rey says:

    San po ba nakakabili nang calcuim sulfate sa pinas

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