Homemade Tofu

The versatile, age-old soybean has been used for thousands of years in Asia to create an immense variety of recipes perfected over time. If you have ever lived or worked in Asia, you know what this means. In Asia, the Chinese enjoy it for breakfast as soy yogurt with syrup, while tofu is transformed into countless variations for lunch or dinner. In countries like Indonesia, the Philippines, Myanmar, Malaysia, Vietnam, Laos, and Singapore, unique specialties such as Tahu Goreng with tamarind or satay sauce are common. The range of incredible, sumptuous variations is truly marvelous.

However, corporate giants like Monsanto once tarnished its reputation by genetically modifying this precious bean as a cheap source of animal feed. Today, there is a growing trend toward organic seeds that replace GMO beans, especially for human consumption.

Because of the many health benefits offered by the organic variety, we should not overlook this versatile bean. It is high in protein and fiber, a great source of omega fatty acids, antioxidants, and phytoestrogens. It can help reduce the risk of heart disease and aid in hormone regulation for women, particularly those experiencing PMS or menopause.

This Homemade Tofu recipe, made from organic soybeans, preserves the age-old tradition of tofu-making. The photos show the result from the island of Terceira in the Azores, where we used seawater instead of nigari as the coagulant—nigari itself being a product of seawater.

Vinegar or lemon juice works just as well as a coagulant to set the soy milk. Follow the recipe below to learn how to make tofu from scratch using organic soybeans.