Best combination tofu press & mold?
July 3, 2013 1:40 PM Subscribe
I've tried making beer, wine, yogurt, granola bars, pickles, etc... and now I want to try making tofu. The requisite gear seems, basically, to be a tofu press or mold. If you've done this, please pitch in with your experience and tips for choosing among the available options & share your most excellent tofu-fu!
Aside from various DIY solutions, I've identified two main commercially available styles so far: traditional wood and plastic (which both resemble cheese presses), and the intriguing spring-driven TofuXpress. I've also seen images of a large, lever-driven tofu press but haven't seen it for sale.
The TofuXpress seems like the best solution to me since it doesn't require weights stacked on top of it in order to function, but I'm not entirely clear if it is intended (or can be repurposed) for use as a mold for homemade tofu rather than as a press for removing liquid from storebought tofu. Will the pressure from the spring over-compress the soybean curd? Does the lack of "escape route" for liquid along the sides (just through the top?) spell trouble for the brick of would-be tofu?
If anyone's tried this I'd love to know how it worked out. Ideally one piece of equipment could do both jobs, since I don't imagine I'd always be making tofu from here on out.
Aside from various DIY solutions, I've identified two main commercially available styles so far: traditional wood and plastic (which both resemble cheese presses), and the intriguing spring-driven TofuXpress. I've also seen images of a large, lever-driven tofu press but haven't seen it for sale.
The TofuXpress seems like the best solution to me since it doesn't require weights stacked on top of it in order to function, but I'm not entirely clear if it is intended (or can be repurposed) for use as a mold for homemade tofu rather than as a press for removing liquid from storebought tofu. Will the pressure from the spring over-compress the soybean curd? Does the lack of "escape route" for liquid along the sides (just through the top?) spell trouble for the brick of would-be tofu?
If anyone's tried this I'd love to know how it worked out. Ideally one piece of equipment could do both jobs, since I don't imagine I'd always be making tofu from here on out.
I personally wouldn't buy a gadget, just the cheesecloth. I use two cookie sheets with rims on them (but plates or whatever you have on hand would work too) and layer the tofu between the cookie sheets with cheesecloth on each side. I weigh the top cookie sheet down with some plates or bowls and wait about 15 minutes and then flip it over. You can also just use paper towels, but it is less environmentally friendly and it uses A LOT of paper towels.
Also, I like the Whole Foods recipe for baked tofu nuggets. I always tried to just fry my tofu, but it never got chewy. I like to bake it, pre-cut into bite-size pieces, so that it gets a little crispy on the outside and has a nice chewy texture.
Have fun!
posted by shortyJBot at 1:48 PM on July 3, 2013 [1 favorite]
Also, I like the Whole Foods recipe for baked tofu nuggets. I always tried to just fry my tofu, but it never got chewy. I like to bake it, pre-cut into bite-size pieces, so that it gets a little crispy on the outside and has a nice chewy texture.
Have fun!
posted by shortyJBot at 1:48 PM on July 3, 2013 [1 favorite]
Best answer: For making or pressing tofu, you can just repurpose a regular storebought tofu container by lining it with cheesecloth or muslin, and cutting small slits in the plastic to release the water as it drains out. A plain old colander works, too, if you're OK with having an unevenly-shaped block of homemade 'fu. Otherwise, TofuXpress sells a light tension spring that might work (disclaimer: I don't own an Xpress myself, seems too fussy).
I can heartily recommend Andrea Nguyen's Asian Tofu as an excellent guide for beginning and experienced tofu makers and lovers alike. Some great recipes, too!
posted by divined by radio at 1:50 PM on July 3, 2013
I can heartily recommend Andrea Nguyen's Asian Tofu as an excellent guide for beginning and experienced tofu makers and lovers alike. Some great recipes, too!
posted by divined by radio at 1:50 PM on July 3, 2013
Response by poster: shotyJBot: I'm primarily looking for a way to press the curds from homemade soybean curd into a solid brick of tofu - as in this step - not just a way to press the excess liquid from storebought tofu (which we currently do between two plates under weight, wrapped in a clean cloth).
posted by onshi at 1:54 PM on July 3, 2013
posted by onshi at 1:54 PM on July 3, 2013
Gotcha, onshi! Sorry I misinterpreted your question.
posted by shortyJBot at 2:01 PM on July 3, 2013
posted by shortyJBot at 2:01 PM on July 3, 2013
I made tofu a few times with the DIY solution as suggested by divined by radio (and acknowledged in your question). There's not really a downside.
After years of looking (in physical stores in Japantowns) I finally found a wooden press last year—and I haven't used it even once. Tofu's a lot of work, and this sort of task-specific equipment doesn't seem to make a difference in the outcome (which is already delicious and way better than store-bought).
It's hard to tell whether that tofuxpress would do the job. I imagine you can probably make it work, but it would sure be annoying if you couldn't. It also works for only a 1-lb block of tofu at a time, where the other ones you posted can handle 2-3 lbs—so you would need to make smaller batches, and you'd get less bang for your hours of effort. On the other hand, planning for a batch bigger than one pound presupposes that you have a pot big enough to boil more than one pound of puréed soybeans at a time without overflowing foam all over your stove.
Strongly recommend the DIY solution until you decide whether you want to make a second batch of tofu.
posted by xueexueg at 2:49 PM on July 3, 2013
After years of looking (in physical stores in Japantowns) I finally found a wooden press last year—and I haven't used it even once. Tofu's a lot of work, and this sort of task-specific equipment doesn't seem to make a difference in the outcome (which is already delicious and way better than store-bought).
It's hard to tell whether that tofuxpress would do the job. I imagine you can probably make it work, but it would sure be annoying if you couldn't. It also works for only a 1-lb block of tofu at a time, where the other ones you posted can handle 2-3 lbs—so you would need to make smaller batches, and you'd get less bang for your hours of effort. On the other hand, planning for a batch bigger than one pound presupposes that you have a pot big enough to boil more than one pound of puréed soybeans at a time without overflowing foam all over your stove.
Strongly recommend the DIY solution until you decide whether you want to make a second batch of tofu.
posted by xueexueg at 2:49 PM on July 3, 2013
Data point: I really only like tofu when it's fairly firm. YMMV.
My partner has been making soy milk from a soy milk maker my folks bought her, and she's made tofu from it a few times as well. I'm not a fan -- it's too soft for me, no matter how long it's pressed. She uses gypsum as a coagulant.
My advice is to find a different coagulant.
posted by mudpuppie at 4:00 PM on July 3, 2013
My partner has been making soy milk from a soy milk maker my folks bought her, and she's made tofu from it a few times as well. I'm not a fan -- it's too soft for me, no matter how long it's pressed. She uses gypsum as a coagulant.
My advice is to find a different coagulant.
posted by mudpuppie at 4:00 PM on July 3, 2013
Response by poster: xueexueg: Thanks, I'll give it a shot using a colander as a mold first and see how it goes. The relative volumes do put the TofuXpress at a disadvantage, I hadn't noticed that - I've got several great big pots and would make the largest batch whichever mold I have can handle.
posted by onshi at 4:31 PM on July 3, 2013
posted by onshi at 4:31 PM on July 3, 2013
Response by poster: mudpuppie: indeed, reading about some of the coagulant options gave me the impression that gypsum isn't the best if nigari is available (I haven't found anything available locally and will probably have to buy online).
posted by onshi at 4:36 PM on July 3, 2013
posted by onshi at 4:36 PM on July 3, 2013
I used to make tofu by hand. I have a homemade wooden tofu box that works really well. It had holes on the bottom because of course that's where the liquid needs to run out. Here's the thing, I never really thought it was all worth it. It takes a lot of work to extract the milk and the yield was never what I thought it should be. And it doesn't taste any better than what you buy at the store. And it's no more cost effective (probably more expensive given the inefficiencies involved).
I could also never get it as firm as I'd like for something like stir-fried tofu. Using it as crumbles when mixed with a lot of other stuff was fine. Since you've made a lot of other stuff then of course you should try your hand at this as well. At least it's not all that difficult, bring soybeans to a boil, grind, squeeze out milk, boil, add coagulant (lemon juice will work in a pinch), spoon curds into box, weight that sucker down hard, wait a while and poof -- tofu.
Also the smell, something about soybeans I guess.
Probably more smelly but tastier would be making your own tempeh. Never got around to trying that one.
posted by bfootdav at 5:19 PM on July 3, 2013
I could also never get it as firm as I'd like for something like stir-fried tofu. Using it as crumbles when mixed with a lot of other stuff was fine. Since you've made a lot of other stuff then of course you should try your hand at this as well. At least it's not all that difficult, bring soybeans to a boil, grind, squeeze out milk, boil, add coagulant (lemon juice will work in a pinch), spoon curds into box, weight that sucker down hard, wait a while and poof -- tofu.
Also the smell, something about soybeans I guess.
Probably more smelly but tastier would be making your own tempeh. Never got around to trying that one.
posted by bfootdav at 5:19 PM on July 3, 2013
Another vote for just using an empty container from store bought tofu, with drainage holes added. Particularly since this sounds like just a curious experiment. Like others, I've tried making tofu and didn't find it particularly quick, economic, or any better than commercial tofu. Weirder shaped and softer, yes... It's satisfying to make your own, but I'm glad I didn't buy a mold (though I looked, at the time). I used epsom salt by the way, and as I recall it was fairly firm.
posted by mumkin at 12:03 AM on July 4, 2013
posted by mumkin at 12:03 AM on July 4, 2013
I use a wooden box that came with my soymilk making machine, just like the one you link in your question. If I were starting from scratch without a free wooden box I think I'd make a homemake tofu press out of a commercial tofu container like the ones being reused here. Puncture a few holes in the sides and bottom of the traditional tofu container for drainage, line with cheese cloth, pour in your prepared soy-milk-coagulant blend, and then put the bottom of a second commercial tofu container on top and put a few cans of whatever canned food you have on hand inside the second commercial tofu container to help weigh it down.
I don't have the same complaints as others about my tofu being too soft. There are different coagulants available and you can adjust the amount of coagulant you use to create softer or firmer tofu. I think home-made fresh tofu is delicious and a lot of fun to cook with. That said, I still mostly buy from the store (even though I continue to make all my own soy milk) because of the time and mess involved. But if I had more patience, I'd totally make home-made tofu all the time.
posted by croutonsupafreak at 12:06 PM on July 5, 2013
I don't have the same complaints as others about my tofu being too soft. There are different coagulants available and you can adjust the amount of coagulant you use to create softer or firmer tofu. I think home-made fresh tofu is delicious and a lot of fun to cook with. That said, I still mostly buy from the store (even though I continue to make all my own soy milk) because of the time and mess involved. But if I had more patience, I'd totally make home-made tofu all the time.
posted by croutonsupafreak at 12:06 PM on July 5, 2013
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posted by onshi at 1:44 PM on July 3, 2013