Get this recipe and 100+ more in the DIY Cookbook:
Learn how to make tofu with the Test Kitchen’s Rebecca Morris, test cook on the books team—you won’t believe how easy soybean alchemy can be.
Links for tofu-making supplies:
Dried Soybeans
Liquid Nigari
Tofu Mold
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
If you like us, follow us:
47 Comments
Leave a Reply
You must be logged in to post a comment.
I found that you can basically make tofu from a lot of things. Like pumpkin seeds.
Thank you so much for this delicious recipe and information 🙏
This fine for firmer tofu, but I want to see a soft tofu for mapo tofu or tofu stew where calcium sulfate is used…
I soak 1 kgs soya beans overnight and then take off the skin
And then divide the quantity in four égal part and put them on deep freezer
And when you fancy you make your milk or tofu bon appétit 😍😍😍
my first attempt at homemade tofu was a bit of a nightmare because the boiling pot erupted in a spectacular volcano and caused me to burn my hands, lose half the batch, have three hours of cleaning when i hadnt had a meal all day—including needing to remove and clean all four burners and drip trays and underneath the stove and the oven and counters and floor—and i had to throw away two pot holders and went through three rolls of paper towels. but, it tastes just fine. when America’s Test Kitchen says bring it to a boil, DONT EFFING BRING IT TO A BOIL. You think: Oh, I'm doing what they said. I'm going to bring it to a boil while stirring it and then I'm going to turn it down to a simmer. Nope nope nope. Doesn't matter if you use a 50 liter vat. If it boils, it will erupt like your third-grade science fair project and you will be sorry.
i plan on growing my own edamame plants this summer to make my own soymilk and tofu so i can go 100% self sufficient
Now just slap that tofu on takumi's car and you got yourself the best tofu delivery buisness
I'd probably stop after I get they soy milk. Those are expensive here. The tofu here are very affordable though. You'd get about 7 tofu for $1.
Where is this young lady, she did a great job explains the process
I used Nagari flakes and almond milk because I can't have soy. but it didn't turn out (based on the recipe on Nagari box.) Now I'll try this way you make it simple and clear instructions thank you for the video.
Fresh soy milk smells soo good, like fresh baked bread.
Note: You can't use sea salt as a substitute for nigari. I researched this online and couldn't find anything about it so I just tried it. It did not curdle. There probably isn't enough calcium and magnesium in sea salt to successfully make soy milk become tofu. Will have to try again.
Do you know how to make puff, bouncy tofu after deep fried?
Why do you need a bag?
Just what I needed, thanks very much. Have a lovely block in the fridge now =)
i make a type of hot water cornbread style thing with the soybean pulp. tastes awesome
I love tofu
This is tofu
https://youtu.be/ikbs8Hrlkd4
In this recipe, how would you substitute the 2tbsp of liquid nigari to gypsum/calcium sulphate? Thank you in advance
Q: Why strain out the solids, as the fibre is necessary to fully digest the nutrients in the milk?
I love tofu and eat it every week. Looks easy enough to make myself.
I can tell this is a test kitchen. That spatula has seen better days. haha
You say this DIY project is a huge bargain compared to store bought tofu. I bought my soybeans from Amazon for $17 for a 7Lb bag. At 8oz per recipe that comes out to approximately $1.20 per tofu block (not sure if this recipe is smaller than store bought 16oz). At the store a 16oz tofu block is just under $2. My question is,where can I buy soybeans that are less than $2.40 a Lb?
This is worth trying. The lemon juice method is unreliable & many attempts wasted my soymilk.
She seems like the chick to tell every one she eats tofu because she’s vegan and wan s to save the environment
Plastic spoon in boiling water… #cancer
doctor say,Tofu can damage brain.
where the fuck you buy your tofu? tofu is a dollar a block. time and gas/electric costs plus ingredients more than that. so…. cost savings?
You call that easy???? I larf in your general direction.
Tofu= soy milk cheese
Soy milk= soy bean smoothie
Very well done. Many thanks for the clear and precise presentation.
Can I add flavor to this at some point? Or can I only make the plain neutral tofu?
I don’t see the point of all that work if I’m going to end up with something that’s just marginally better than the store bought stuff. The commercial ones here aren’t so bad.
Guyz you're amazing.. I luv ya 😍
Can you use dye? I want to make my tofu green just so I can make Soylent Green jokes
You don't take the skins off the beans. Does that affect the flavour?
That was a great video, thank you.
I made it with nigari last night. Cold tofu for dinner in hot summer was the best meal I ever had. Thank you.
Thanks, I'm going to try that.
WARNING IF YOU ARE MAKING THIS DON'T ADDS EGGS TO THE BEANS AS IT WILL BE WEIRD
Soy is a poison plant. It makes males unable to reproduce, and when consumed over decades in significant amount lets the brain shrink, causes dementia. Cows die age 5 when soy is added to their nutrition, otherwise they get 15 and older. Soy-poisoned cows' milk makes people sick. Don't eat this plant.
Our food is generally poisoned with soy, to a dose that if you eat much you get poisoned and if you practice a scarce nutrition then you'll still be able to reproduce. This is dysgenics. The charcter to insist in greed etc is advantageous unless you want to breed a slave race. No need to add more poison to your food.
Can I use lemon juice instead of Nagari?
An fascinating talk is worth comment. I feel that you should write more on this topic, it may not be a taboo topic but usually individuals are not sufficient to talk on such topics. To the next. Cheers
Can you replace the box of broth with a box of milk?
what about if u dont have nagirie what can be use please reply
Sometimes the one you buy at the store they put formalin or other nasty preservative ingredients you don't know.
can it be seasoned before forming the curd?
Well, I guess we could use this technique to make any kind of bean into tofu. For people who are allergic to soy.
You can use Tofu to make puddings!