STREAMING NOW: Chuck's Day Off

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“For those who are really keen... Times are guesses. Posted in response to a recipe request”
READY IN:
1hr 50mins
YIELD:
4 oz
UNITS:
US

Ingredients Nutrition

  • 1 pint soya milk (shop bought or homemade)
  • 12 teaspoon epsom salts or 12 teaspoon nigari
  • 4 tablespoons hot water

Directions

  1. Put soya milk in a pan and bring to the boil.
  2. Dissolve the Epsom salts or nigari in the hot water and add to the milk.
  3. Leave for 5 minutes to curdle.
  4. Line a sieve with a piece of muslin.
  5. Pour curdled mixture through, separating the curds from the liquid.
  6. Discard the liquid.
  7. Fold muslin over top of sieve and place a weight on the top.
  8. Leave for 1 hour.
  9. Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.
  10. (makes approx 4 oz).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: