Homemade Tofu

Flavor: Original; Technique: Skillful; Time: Several hours; Difficulty: God-level.

Detailed Steps for Making Homemade Tofu

Soy milk powder.

Pour the soy milk water into a bowl.

Prepare 900g of water and gradually add pure water to the soy milk powder.

Add a small amount of water and stir the powder and water with chopsticks until well mixed.

Continue to mix with water.

Repeat the process of adding water and stirring.

Stir until there are no lumps.

Add water and stir again.

After mixing well, first mix the spinach powder into a paste, then add it to the prepared soy milk mixture and stir well.

Add 1000g of water to a pot and bring it to a boil.

Slowly pour the soy milk from the bowl into the pot while gently stirring with a large spoon.

Once it boils, turn off the heat (be careful to reduce the heat and avoid spilling over).

Dissolve 100g of gypsum powder in 40-degree warm water.

Pour the gypsum water into the bottom of a basin.

Then pour the hot soy milk from the pot into the basin and mix well.

When there are curds in the basin (this step may take some time, if the curds are not formed yet, go do something else like last time).

Spread the soy milk in a tofu box, press it flat with a spoon. Initially, the water in the bottom plate flows out quickly, so pour it out frequently.

Cover with a lid to let excess soy milk water drain out.

Place a heavier object on top to help the tofu set quickly.

Then use a small jar to wrap the cheesecloth tightly, open the cheesecloth, and the tofu is formed.

The tofu is ready in the afternoon. The spinach powder tofu looks quite beautiful, but due to insufficient sunlight, the actual color is not as nice in the photos.

Slicing it also looks great. Homemade tofu is easy to make and eat fresh (the actual color looks better than in the photos).