Yamako cypress tofu-making unit (Japan import / The package and the manual are written in Japanese)

Product Information

Tofu originated in China thousands of years ago and is an integral ingredient in many of the cuisines of East and Southeast Asia, from Japan to Korea to Taiwan to Vietnam. What does tofu taste like?

Yes. Tofu that is vacuum-sealed is almost always pre-pressed,” Montelbano says. “It's usually already marinated, too.”The recipe for tofu is incredibly simple. All you need are soybeans, water and a coagulant. Indeed the process of how tofu is made is essentially a mechanical version of the ancient method. As well as manufacturing plants that process tofu by the tonne, there are still smaller artisan producers who might make a few kilograms each day. Regardless of the size, the process of how tofu is produced usually follows the same basic steps. Soaking Tofu’s chilled-out nature means it tastes great with a multitude of ingredients. But, in general, the better seasoned or spiced, the more flavourful your tofu protein will be, so concentrate on your plans for the dish and your tofu will tow the line. Consider the safety functions of your chosen soy milk maker. This is particularly important if you'll leave it to make soy milk while you're out and about. Be on the lookout for models with water level sensors and auto shut-off in case of overflow or overheating. You’ll need a nut bag, skimmer or fine sieve and a tofu press. Instead of using a fancy tofu press, we simply cut holes into a tupperware box approximately 10cm x 10cm x 10cm in size. Then place another box on top and use a weight to press the tofu. so the good news is, making tofu is not that technically complicated, especially when using a kit like this one. home made soy milk, okara and soy beans What’s in the tofu maker kit?

We can't say that the press has a sophisticated or elegant appearance but it does not look cheap either, which is impressive considering that it barely costs anything. Its polypropylene is food-grade and BPA-free, so it doesn't take on residual odours and tastes and isn't in any way, shape, or form harmful to your health. Add the soya beans to a large mixing bowl and cover with water almost to the top of the bowl (the beans will soak up a lot of water). Leave to soak for 6 hours or overnight.Add in the soaked soybeans and 1500 ml water into your high-speed blender and blend until smooth and creamy. (I blend in three batches, each time with 500 ml water for blending)

Pour the cooked soymilk into the cheesecloth-lined strainer. Allow to strain and cool for an hour or two or until cool enough to handle. The leftover pulp is also known as Okara. It can be frozen then defrosted in batches and used as a flour in baking or even as a protein substitute in dinners. However it’s technically raw so you’ll need to cook the pulp first before eating it. Its size is really nice too. Measuring just 14 x 10.5 x 9.5 centimetres, the model barely requires any countertop/tabletop space. However, it will allow you to load and prepare up to 500 grams of tofu at a time. if you’re new to tofu, or making homemade tofu, you might be wondering what this little tofu kit can do for you. Ozu is often perceived to be a uniquely Japanese director with a fascination for the domestic, but in fact he was a wide-ranging movie fan who started out aping US films and rarely had real experiences to parallel the lives of his protagonists. By Tony Rayns

The tofu-maker cared more thananyone in Shen Village about reputation and placed a lot of emphasis on ritual. He taught me my first lesson on the importance of table manners. With its help, you will be able to cleanly and easily remove excess water from tofu. Gradual pressure will provide you with it great, firm texture and consistency, turning the tasteless, spongy substance into a delicious, ethical, and healthy addition to your everyday diet. Not to mention the other health benefits that come from increasing your fiber (which helps to lowers your cholesterol and helps you to poop). Once opened, and as long as it’s refrigerated and covered in fresh water, tofu will last three-to-five days. The leftovers of a tofu-based dish will keep in the fridge for several days as long as it’s stored in an airtight container.