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Jun 1, 2014 08:25 AM

Making tofu - advice for a newbie?

I'm going to make my first batch of tofu in the next day or two, and I'm wondering if those of you who have made your own have any advice - things to look out for, little tweaks that have worked for you, etc. I have a soy milk maker, and a wooden mold. I have Laura soybeans and two types of coagulants, nigari (came with the mold), and gypsum that I got for its calcium content. I usually cook with extra firm tofu.

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  1. You may want to visit Andrea Nguyen's site. She's a great teacher.

    8 Replies
    1. re: c oliver

      +1 for Andrea's website . . . and her cookbooks. She's got a whole book devoted to tofu, which I dearly love.

      1. re: MrsPatmore

        Had a Thai tofu dish with our Seattle daughter today and Iwas telling her about the book. I see a gift in her future :)

        1. re: c oliver

          Attending one of Andrea's cooking seminars is on my bucket list :-)

          1. re: MrsPatmore

            I took her Asian dumpling class about a year ago in SF and it was fantastic. Hard to believe I can whip up dumplings any time I want to :)

            1. re: c oliver

              Thanks for rubbing it in! :( Seriously, attending her dumpling and tofu classes are on my short list of things I need to do before I die. Unfortunately, it's 3k away from home. And although I'm going to San Fran in August, I couldn't make the dates work and my traveling companions like to eat, not cook. I may have to make a special trip by myself!

              1. re: MrsPatmore

                We're about 180 miles away and I can take Megabus. If you come for that, let me know. I'd gladly be your partner. I wouldn't mind taking the dumpling class again actually. She's a super teacher and lots of fun. Have you seen her online classes on craftsy?


                1. re: c oliver

                  No, I hadn't seen the craftsy website . . . didn't even know about it! Thank you!!! And I'll let you know when I plan my personal pilgrimage. I'm also a huge fan of the 99 Ranch Market and the Daiso stores in CA (can spend literally hours in each one, just examining the items for sale and reading labels). So I can *justify* a trip to CA on my own. No spouse tapping foot impatiently while I'm reading the label on XO sauce or comparing 10 different fish sauces in Aisle 3! LOL

      2. re: c oliver

        Thanks for the suggestion! I ended up getting her enhanced e-book. Before getting the book, I made one batch of tofu that did not turn out very well (very crumbly and grainy). I just made the 2nd batch, following Andrea's instructions, and it turned out a little better, but the texture when cooked was not very good - not as firm and smooth as store bought. I've been using a fine mesh strainer to strain the soymilk, and am hoping my problem is just that too much of the pulp is getting through the strainer and affecting the texture - I just got a bag to strain the milk through, and will try that with the third batch :)