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You can save money by making your own fresh, natural tofu from soyamilk. You’ll have tofu whenever you want it! Buy the tofu press on its own or along with a SoyQuick soyamilk maker. If you make soyamilk with our organic GM-free soyabeans, you'll have the security of knowing that your tofu is organic and not made from genetically modified soyabeans.

Each Tofu Press contains:

• A high quality 2 piece press (5 x 4.25 x 3.5 inches)
• A large piece of cotton muslin
• 10 packets of tofu coagulator

The tofu press is made from durable plastic with rounded corners. Customers like this design as it greatly assists in forming the block of tofu and it is very easy to clean - just rinse and let it dry. A wooden tofu press with hard-to-reach corners is more difficult to clean and maintain as bits of tofu are often left behind so can lead to the growth of bacteria.

It's as simple as 1-2-3! One batch of soyamilk makes approximately 7-14 ounces (195-395 grams) of great tasting Tofu.

How Do You Make Tofu?

To make tofu, you need a fresh batch of soyamilk from your SoyQuick Automatic Soyamilk Maker, tofu coagulator, and our easy-to-use tofu press. The coagulator will separate the soya milk into curds (solids) and whey (liquid) that you pour into the tofu press. The press allows the water to drain off and forms the tofu into a block. The tofu press comfortably fits one full batch of coagulated soyamilk.

One batch of fresh soyamilk makes approximately 7 - 14 oz (195-395 grams) of great tasting tofu. However, the size and firmness of your tofu is determined by how much water you press out and how long you leave the tofu to "set" in the press.

You can make your own flavoured tofu and tofu dessert, or add your favourite herbs to make delicious herb tofu. Simply add the desired ingredient as an extract or powder to the soyamilk before adding the coagulant.

How To Make Soft and Hard Tofu

Follow the soyamilk making steps.
Stir in one packet of Tofu coagulator or 1½ to 2 teaspoons* of Nigari or Gypsum (adjust amount of each for desired firmness). (*Note: these are the guidelines for US and metric teaspoons, which are a little larger than UK teaspoons.)

Cover pot and let stand for 20 minutes. The soya milk will separate into large curds and whey.

1. Centre the muslin cloth over and push into the Tofu press.
2. Pour the curds and whey into the Tofu press. (Handy tip: First place the Tofu press into a colander or large sieve over a sink.)
3. Fold remaining sides of muslin cloth on top of Tofu and use the top paddle to press out water. For soft tofu, press gently to form the block and let stand for 15-20 minutes in the press. For firm tofu, press more forcefully and let stand in the tofu press with a weight on top (a glass of water for a light weight, or a couple of books for a heavier weight) for 1 hour. The more the tofu is pressed, the firmer the tofu will be.

One batch of soyamilk makes approximately 7-14 ounces (195-395 grams) of great tasting Tofu, depending on how much you press it.

Storing Tofu

Tofu can be stored in the refrigerator for up to 7 days. Cover the tofu with fresh cool water (filtered or distilled is best) and replace the water daily to prevent it from getting cloudy and growing bacteria. Make sure that the tofu is completely submerged.

What is Coagulator?

Tofu coagulators are mineral salts that separate the solid soya proteins from the water creating curds and whey. The coagulant that is included in your tofu kit is magnesium chloride, one of the most commonly used coagulants in tofu production. Synthetic magnesium chloride is on the National Organic Standards Board's list of accepted ingredients for organic certification.

Our coagulant is the food grade mineral in a powdered form and is manufactured expressly for the purpose of making tofu. It is conveniently pre-packaged in single use packets so that air, moisture, and light are kept out to ensure shelf life. Plus, with our single use packets you know that you are using the right amount every time, no measuring necessary.

Other Tofu Coagulators Available

Pure Gypsum

16 oz/ 454 g
Use 1-1/2 to 2 teaspoon (adjust amount for desired firmness).

Gypsum is calcium sulphate a calcium rich, naturally occurring mineral that can be used in conjunction with our Natural Dried Refined Nigari to help coagulate soyamilk for tofu and to add more calcium to your diet. It makes a softer, smoother tofu than Nigari.

Our Ultra Pure Gypsum exceeds 98 percent purity. It is used in enriched flour and breads, cereal baking powder, yeast foods, bread conditioners, canned vegetables, and artificially sweetened jellies, preservatives and, of course, tofu.

Calculating your calcium intake
4.242 grams of our Ultra Pure Gypsum is equal to 1000mg of calcium.

Natural Dried Refined Nigari

16 oz / 454 g
Use 1 ½ to 2 teaspoons (adjust amount for desired firmness)

This natural Nigari is the dried liquid remaining after common table salt has been removed from sea water. Nigari is mostly magnesium chloride with some magnesium sulphate and other trace elements found in the raw form. Refined Nigari is used as the natural solidifying agent in the preparation of tofu. It makes a firmer, more tender tofu than using calcium sulphate.

Make lots of great tasting tofu! For adding calcium to your tofu see our Ultra Pure Gypsum which can be used together with Nigari.

Store all coagulators at room temperature in sealed containers. Stored properly, they have a shelf life of 1 ½ to 2 years.

Herb Tofu

Make delicious herb tofu quickly and easily with the SoyQuick Automatic Soyamilk Maker. There are several ways that you can add herb flavouring to your tofu:

1. After you have made a fresh batch of soyamilk and are ready to make tofu, add the desired ingredient as an extract or powder to the soyamilk before adding the coagulant.
2. Cut firm to extra-firm tofu into smaller pieces and marinade in your favourite herb sauce. Stir occasionally to make sure each piece is fully coated and absorbing the marinade.
3. Cook tofu with herbs and spices by frying, baking, or broiling.

Dessert Tofu

Make delicious dessert tofu quickly and easily with the SoyQuick Automatic Soyamilk Maker. Dessert Tofu is known by many names, depending on the region of Asia including "taho", "kembang tahu", "tofu fa", "dohua", "dofu nao", "dofu hwa", "tawa", or "dau hu". It is often known in North America as tofu pudding, soybean custard, or soybean pudding.

This soft, sweet, creamy soya custard is served with a sweet, thick caramel sauce, a thin syrup laced with ginger, or served mixed with fruit or sugar syrup and chunks of coconut jelly. You can also stir in tapioca pearls.

This delicious treat is made with soyamilk that is jelled using the same coagulant that is used for tofu. The texture will vary depending on how much coagulator you use and which kind. Normally the pudding is left unflavoured, but you can add flavour by adding the desired ingredient as an extract or powder and cooking it with the soyamilk before adding the coagulant.

Served hot or cold, dessert tofu is a great addition to any menu.

Tofu Fa (Dessert Tofu)

4 cups of fresh, natural soya milk made with the SoyQuick Automatic Soyamilk Maker

• 1 teaspoon gypsum powder
• 1 teaspoon potato starch
• 2 teaspoons corn starch
• 3 tablespoons water

Bring the soyamilk to a rolling boil and turn off heat. Dissolve powder and starches in 3 tablespoons of water and mix well with a wooden spoon or a pair of chopsticks in a wide, deep container (the SoyQuick Automatic Soyamilk Maker stainless steel jug is ideal).

Stop stirring the mixture only just prior to pouring the boiling hot soyamilk into the container in a gush. Cover immediately with a lid or plate. Do not disturb for at least 10-15 minutes, after which the delicious tofu fa will be ready.

Add your favourite flavourings to your own preference. Refrigerate after it cools down completely.

Serve your tofu fa with one of these syrup recipes:

Caramel syrup

• 1 cup brown sugar
• 1 cup water

Dissolve sugar in water and let it boil for 5 minutes. For thicker syrup, use more sugar and cook longer.
To this recipe you can also add 1-2 tablespoons of lemon juice, vinegar, or a bit of ginger.

OR

Ginger Syrup

• 8 ounces fresh ginger
• 2 cups water
• 1/4 cup granulated sugar

Grate ginger. In a saucepan, combine ginger, water and sugar. Simmer on low heat until sugar is dissolved. Strain before serving.

Cooking with Tofu

A fresh batch of tofu made from your SoyQuick Automatic Soymilk Maker and tofu kit is a great ingredient for many different recipes ranging through the menu from appetizers to desserts. It is extremely adaptable because it is able to easily absorb a rich marinade or the flavour of other ingredients in a dish. Tofu makes a great addition to any cook's pantry.

Tofu Density

There are many different types of tofu density ranging from soft to extra firm.

Soft tofu does not hold its shape well and is the best choice for dips, sauces, dressings, and desserts. It is an excellent substitute for eggs in baked goods as it acts as a binding agent. Soft tofu is also excellent in a tofu smoothie.

Firm tofu is much more solid and holds its shape well making it the best choice for marinating, stir-frying, grilling, and stewing. Firm tofu is often used as a replacement for meat in popular recipes such as chilli and spaghetti bolognese.

You can change the texture of your firm tofu in three ways:

1. Freezing and thawing - when you freeze, thaw, then squeeze out the water, the tofu ends up more porous so that it soaks up marinades and other liquids quickly and makes it more chewy.
2. Boiling - boiling causes the outside of the tofu to be cooked more than the inside making it a little tougher, which is great if using it for a meat substitute. It also enhances its ability to absorb seasonings and marinades.
3. Pressing - if you need extra firm tofu and happen to have soft or medium firm tofu, use this technique to change its density. Place a block of tofu between towels (or in a tofu press) and put a heavy weight on top, such as a pot full of water or books, and let is sit for an hour.

Cooking Tofu

The use of tofu in cooking is only limited by your imagination. You can do anything to it including mash, blend, whip, grind, crumble, marinate, simmer, steam, bake, broil, sauté, barbeque, fry, and deep-fry. Hot or cold, cooked or uncooked, your options for using tofu are unlimited.

Here are some things to keep in mind when cooking with tofu:

• Tofu has very little flavour of its own, but it will pick up the flavours of the ingredients it is cooked with.
• Choose the texture of tofu that fits best with the recipe you are making.
• If a recipe calls for blending tofu until smooth, put the tofu in the blender before all other ingredients and blend it until there is no grainy texture left. Keep testing and scrape down the side occasionally. If not blended enough, the whole texture of the dish may be changed from what it should be.

Methods of Cooking

Marinating

Marinating tofu is a great way to add flavour to it. Start with firm or extra-firm tofu as it is the most porous and has the most room to absorb the liquid. Cut the block of tofu into smaller pieces and soak in your favourite marinade. Marinated tofu can be used in cooked dishes, or in cold dishes such as salads.

In a soup or stew where there is a great deal of liquid, you can lock in the flavour of your tofu by cooking it with a little oil before adding it to the recipe. Deep fry, pan fry, or broil it with a little non-stick cooking spray to seal in the flavour and keep it from being leached out by the broth or soup.

Grilling or Broiling

Marinate 1" thick slices of extra-firm tofu, then place on a lightly oiled rack and grill or broil until a light crust forms.

Sautéing or Stir-frying

Cut firm or extra-firm tofu into small pieces and place in a hot pan (make sure the pan is hot first or the tofu will stick). Once the tofu has browned, remove it from the pan and add any other ingredients to complete the recipe. Your last step will be to add in the browned tofu to simmer gently with the rest of the ingredients.

Simmering

Cut firm or extra-firm tofu in to small pieces and simmer gently in your favourite soup or stew.

Salad Dressing

Puree soft tofu with herbs and other favourite ingredients for a creamy salad dressing. This tofu dressing works well as a substitute for ranch dressing or any other type of cream dressing. You can also puree soft tofu and substitute it for mayonnaise or sour cream dip.

Desserts

Use soft tofu as a substitute for cream cheese in cheesecake, as a base for a pudding, or a sweetened topping for fruit. Puree the tofu along with sweeteners and flavourings. Soya custard, also known as "tofu fa", is a delicious dessert enjoyed in many Asian countries.

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	[SO4] SoyQuick So Easy Tofu Press Reduced Price Save £3.00	£12.95 £9.95	Qty: