How to Make Tofu from Autumn-Harvested Soybeans: A Home-Style Method from Bean Selection and Coagulant to Setting

Autumn is the season of a bumper soybean harvest. The newly harvested beans are plump and full of bean aroma, making it the perfect time to make tofu by hand. Many people think tofu can only be bought, not made, but in fact you can make a good block of tofu at home with just a few simple tools. Below, we explain from the beginning how to make tofu from autumn-harvested soybeans.

First, harvest and select the beans well

The prerequisite for making tofu is soybean quality. When soybeans mature, most of the plant's leaves have fallen, the pods are yellowish-brown and rattle when shaken, and the seeds have hardened and become round, which means they are ready to harvest. After harvesting, dry them promptly, and store them only after the moisture content has dropped below the safe line. Keep them in a dry, ventilated place to prevent dampness and mold. When making tofu, choose beans that are large, plump, and free of insect holes and mold spots. Sift out those with a lot of impurities first, and both the slurry yield and tofu quality will be better.

From soaking the beans to adding coagulant, step by step

The first step is soaking the beans. Rinse them in clean water and then soak them. When the water temperature is high, soak for a shorter time; when the weather is cool, extend it appropriately. Soak until the beans have absorbed enough water and break open with no hard core. The second step is grinding the slurry. Use a soy milk maker or stone mill to grind the soaked beans with water into raw slurry, then filter out the okara with gauze. The finer you filter, the smoother the texture. The third step is boiling the slurry. Raw slurry must be thoroughly boiled before it can be drunk or used for coagulating. Here we especially remind you about the "false boiling" phenomenon: when soy milk is heated to over 80 degrees, foam surges up in large amounts and it looks like it is boiling, but it is actually not cooked. Turn to low heat and continue boiling for enough time, otherwise drinking it can easily cause stomach discomfort.

The fourth step is adding coagulant, which is the key to determining whether the tofu is firm or tender. The commonly used coagulants are bittern and gypsum: tofu set with bittern is firmer with a strong bean aroma, the style of northern firm tofu; tofu set with gypsum is delicate, tender, and white, closer to the southern tender tofu style. First dissolve the coagulant in warm water, then add it little by little in several batches to the hot soy milk, stirring gently while adding. When you see flocculent curds appear in the soy milk, stop, and let it sit for a while so the douhua forms fully. The fifth step is pressing. Scoop the douhua into a mold lined with gauze, wrap it well, and press firmly. The longer you press, the firmer the tofu; if you want it tender, press for a shorter time.

A few practical reminders

First, making tofu is all about freshness. After the douhua is set, press and shape it as soon as possible. The finished product tastes best when eaten the same day. If you cannot finish it, soak it in cold water and refrigerate, changing the water frequently. Second, there is no uniform standard for how much coagulant to use. Different beans and different water quality make quite a difference, so it is recommended to add a small amount the first time and increase gradually; after trying it a couple of times, you will get a feel for it. Third, do not waste the okara left after grinding the slurry. It can be used to feed poultry or fermented into fertilizer, making full use of everything. When new beans come to market in autumn, while the bean aroma is at its richest, making a block of tofu by hand is both a pleasure in life and the best way to honor the harvest.