Starters, Salads, Soups

Homemade Tofu


The versatile age-old bean is used for thousands of years in Asia for the immense variety of recipes perfected over years of sampling to make the most exotic and perfected best quality cuisines. If you ever lived or worked in Asia, you know what it means. In Asia, the Chinese have it for breakfast as yoghurt with syrup, like tofu for lunch or dinner.
In Indonesia, Philippines, Malaysia, Vietnam, Singapore they make their unique specialities, such as Tahu Goreng with tamarind sauce or satay sauce, the immensity of incredible variety is just marvellous sumptuous.
Then Monsanto comes along and obliterates its reputation by genetically modifying this precious bean as a cheap source of animal feed. Today there is a growing amount of organic seeds which are replacing the GMO beans, especially for human consumption.
These few recipes are from organic beans to preserve the age-old tradition of tofu recipes. We used seawater instead of nigari as the starter, and Nigari is a product of seawater. Vinegar or lemon juice works just as well as a starter to make tofu. Here is what we made of it in the island of Terceira in the Azores.

Homemade tofu (Soya Panir)

Print Recipe
Serves: 4-5 Cooking Time: 45 min


  • 2 cups of tofu
  • 2 cups of ocean water
  • 2 teaspoon of fresh thyme
  • 1/2 lemon



Soak soybean in water overnight, between 6 to 8 hours.


Discard the water and add four fresh cups of water to blend the beans until smooth.


Strain and remove all the milk with a cheese cloth in a colander. You can use the pulp fibre to make cookies etc.


Pour the milk into a pot on medium heat and bring the milk to a boil always stirring the milk to prevent it from getting burnt at the bottom.


When the milk begins boiling, add the seawater and stir very slowly for the milk to coagulate and cuddle up.


You will have the soy cheese separate from the liquid. When you see the liquid is clear or light brown it's a good sign, the separation is perfect.


You can add thyme, oregano or any other herb to make it taste different.


Lift up the cheese cloth and squeeze it into a ball and dangle the cloth over a pot to allow the remaining water to drip off.


After few hours you can remove tofu from cheesecloth and slice it into pieces and grill, cook, or make it into sauce or Tofunaise.


Soak soybean in water overnight, between 6 to 8 hours. Varying the time yields a different quantity of liquid and tofu.

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