15 mins cooking
200g of firm tofu
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ingredients
- 4 Cups NutriSoy Fresh Soya Milk (No Sugar Added)
- 3 tbsp of lemon juice
STEP
- Pour NutriSoy Fresh Soya Milk (No Sugar Added) into a pot and place it over low to medium heat. Stir continuously to prevent it from sticking to the bottom.
- Heat the soy milk until it reaches a gentle simmer, around 80–84°C. Use a thermometer for accuracy.
- Turn off the heat and take the pot off the stovetop.
- Pour in half of the lemon juice and stir gently for 1–2 minutes.
- If the soy milk begins to curdle and thicken, stop stirring to avoid breaking the curds.
- Pour in the rest of the lemon juice and gently stir in a figure-eight motion to distribute evenly.
- Cover the pot and let it rest undisturbed for 15 minutes to allow full curd formation.
- Carefully strain the curds using a cheesecloth. Transfer the curds into a tofu mold or a container lined with cheesecloth. Press down with a weight to form a firm block. Pressing tofu requires 6hrs-12hrs.
- Once pressed, remove the tofu from the mold. Rinse gently with cold water, then refrigerate or use immediately.
