How to make your own tofu easily with lemon

There are many things we can do with tofu, but also, if we have a little time, we can make our own tofu at home. It’s easier than you might imagine and doesn’t require a lot of ingredients.

For prepare the tofu it is necessary to use a coagulant agent, which agglutinates the soy protein and separate them from the serum. The most common are the calcium sulfate and the magnesium chloridealthough it is also very practical to simply use lemon.

Calcium sulfate. It is the first mineral coagulant to be used and the one usually used to prepare the tofu of chinese origin. This coagulant is nothing more than plaster and is frequently used by the food industry. Magnesium chloride or nigari. Instead, the japanese prefer to make tofu with magnesium chloridea salt extracted from the sea known as nigari. This product, with the appearance of small white crystals, leaves a sour taste once dissolved in water.Lemon. It is becoming easier to get nigari in organic stores, but if we prefer we can use lemona fruit that we usually always have on hand and that is much easier to find in any supermarket.

Any of them can be used for prepare homemade tofubut they will provide different consistencies.

With the calcium sulfate you get a tender tofu, rich in calcium, but brittleideal to bind some croquettes. If we use the nigariwe will get a sweet tofu, something more consistent and uniform.If we use lemonwe will get a consistent tofu and a little more acid. We can compensate for that extra acidity by marinating it with tamari, soy sauce, teriyaki sauce or other spices.

The easiest way to make tofu at home

If you make your own tofu with lemon It is preferable to use a soy filtrate that is as thick as possible.

Read Also: Why do my legs hurt from the knees down?

To prepare it:

Pour the juice of one lemon into one liter of hot soy milk (between 50-60º C) and stir the mixture slowly with a wooden spoon.Then let it rest for half an hourapproximately.Finally put it in a sievecompressing it well, so that it loses all the serum and acquires its consistency.