@lennardy: So how exactly do you make tofu from scratch? Well, you make soy milk combine it with a bit of chemistry Recipe I used: - 300 g dried soybeans - 2.5–3 L water (for blending) - 2–3 g magnesium chloride - 1 tbsp water to dissolve the magnesium chloride Yield: about 500–700 g tofu 1) Wash and soak the soybeans in about 4-5x their weight in water overnight 2) strain it out and then blend it with 2.5-3L of water, pour into a pot 3) bring it to a boil then drop the heat and let is simmer for 7-8 minutes 4) strain it through a cheesecloth to get soy milk. The okara can be saved for other dishes 5) transfer back into a pot and hold the soy milk at 70-75°C. Pour in half the magnesium chloride solution, give it a quick stir, cover with a lid and turn off the heat. After 30 seconds, pour in the remaining solution and stir gently. Now cover and let it sit for 15 minutes 6) Scoop out the curds into a cheesecloth and weigh it down. Discarding the yellowish liquid that comes out every couple of minutes. How long you want to eat it down depends on the desired texture 7) transfer the tofu into cold water and let it sit for 15 minutes to firm up 8) use your tofu as desired! *you can get magnesium chloride from shoppee/Lazada but the bag is pretty huge #homemadetofu #tofufromscratch #tofurecipes #tofulover #soymilk

Lennard

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Tuesday 10 March 2026 12:31:22 GMT