Homemade Tofu Firmness
So I am really getting into eating Tofu, and I want to get into making my own (since organic soybeans are alot cheaper then organic tofu).
My question is, whenever I buy Tofu I always by the firmest possible so it has the best protein to fat ratio. When making your own tofu, is this something you can control, and if so, how do you? In other words, how can I make sure that any home made tofu I make has the highest amount of protein to carbs/fat?
Best Answer
The measure of firmness has to do with how much water is pressed out during processing. If you are making regular (non-silken) tofu, you will simply press the tofu longer to squeeze more water out of it. If you're also making the soymilk, I suppose you could make the milk thicker too to cut some of the pressing time.
Pictures about "Homemade Tofu Firmness"
How do you make tofu firmer?
That's right: buy your favorite tofu, take it home and slice it, put it in the freezer, thaw, and squeeze out any remaining liquid before using. This will result in a \u201csturdier, chewier, more flavorful\u201d tofu that absorbs sauce even easier than its right-out-of-the-package cousin.What firmness is best for tofu?
Soft silken tofu is the most malleable, and particularly good for pureed applications such as dressings, sauces, smoothies and yogurt or egg substitutions. Firm silken tofu has a firmer body that can stand up to cutting, making it great for sauced dishes or soup.Does baking tofu make it firmer?
Baking is my go-to method for how to cook tofu. It yields flavorful, firm cubes that are perfect for adding to a stir fry, salad, or bowl!Why is my firm tofu mushy?
Drain and pressing out excess water: Tofu that's been packed in water retains a lot of moisture, even when it's been drained and patted dry. Getting that extra liquid out will give you firmer tofu that will soak up the flavors of marinades and hold up better in the skillet or on the grill.How to Make Traditional Tofu - Techniques to Get Homemade Soft or Firm Tofu - Morgane Recipes
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ella Olsson, JAMIE DIAZ, Riki Risnandar, Vlada Karpovich