Homemade Tofu

Soybean-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 soy yogurt with syrup, like tofu remodeled a zillion variety for lunch or dinner. In Indonesia, the Philippines, Myanmar, Malaysia, Vietnam, Laos, Singapore, they make their unique specialties, such as Tahu Goreng, with tamarind sauce or satay sauce. The immensity of incredible variety is just marvelous sumptuous.

However, corporate giants such as Monsanto came along and obliterates its reputation by genetically modifying this precious bean as a cheap source of animal feed. Today, however, there is a growing amount of organic seeds replacing GMO beans, especially for human consumption.

And because of the many health benefits that the organic kind offers, we should not overlook this versatile bean. It is high in protein, high in fiber, a great source of omega fatty acids, antioxidants, and phytoestrogens. It can help in reducing the risk of heart disease and is great in hormone regulation for women, especially those experiencing PMS and the menopausal stage.

Homemade Tofu recipes below are from organic beans to preserve the age-old tradition of making tofu. The photos show the result of what we made of it on the island of Terceira in the Azores. 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.  Follow the recipe below to learn how to make tofu out of organic soybeans from scratch.

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