Comments on: Homemade Tofu

By: animal

animal — Thu, 17 Nov 2011 15:16:56 +0000

No such thing as ethical carnivore. Thanks for the vegan recipe, though.

By: David

David — Tue, 23 Aug 2011 06:46:13 +0000

Lemon juice works as a coagulant, too, if you would like to avoid gypsum…

By: Jen

Jen — Sat, 13 Aug 2011 15:51:48 +0000

Hi Kylee,
I would venture to say that *most* people have never made tofu before :) and your question is a good one. I have never made tofu with fresh soybeans (lucky you for having a source!), but I can’t really think of any reasons why it wouldn’t work. I would still soak the beans for perhaps one to two hours to ensure they are pliant enough to go into the food processor, and then follow the rest of the steps as written. I think the key is that the beans are uncooked, rather than dry vs. fresh (e.g. canned cooked soybeans would definitely not work). If you do end up trying it, I’d love to hear how it turns out. Good luck!

Best,
Jen

By: Kylee

Kylee — Sat, 13 Aug 2011 01:17:53 +0000

I know this question may be silly, but I’ve never made tofu myself before. Is it possible to make it with fresh soybeans? Thank you for posting this how-to. :)

By: Elizabeth

Elizabeth — Thu, 21 Jan 2010 18:25:33 +0000

Hi There! A few years ago I bought a soymilk maker and a bunch of beans. I’ve since learned that I prefer the flavor of rice milk and have a ton of beans left to use and wanted to learn to make my own tofu. Thanks so much for posting this great tutorial; I plan to give it a whirl this weekend.

By: Orange, Pomelo, Lemon and Ginger Preserves | Modern Beet

Orange, Pomelo, Lemon and Ginger Preserves | Modern Beet — Fri, 08 Jan 2010 02:57:22 +0000

[...] normal’ is being settled enough that I feel like embarking on culinary adventures. Homemade tofu, jelly, pickles, sauerkraut, tempeh, and sausage are the sorts of things I am talking about here [...]