Kim Dae-seok's Homemade Tofu

Cooking tips 💡

• Save the leftover bean pulp in a ziplock bag, spread thinly, and freeze. It can be used later for flavorful bean pulp soup or as a filling for pancakes.
• Using the optimal ratio of vinegar and salt to make a natural coagulant enhances the pure, rich aroma of the soybeans without the sharp taste typical of commercial coagulants.
• Avoid pressing down forcefully after placing the weight—this causes rapid moisture loss, resulting in coarse, dry texture. Letting the liquid drain naturally ensures soft, tender homemade tofu.

Recommended for 🙋

• ⭐Those who want to make authentic homemade tofu at home, capturing the rich, delicate flavor of white soybeans without worrying about additives.
• ⭐People looking for a simple, safe alternative to complex or hard-to-find coagulants by using just vinegar and salt to create a natural coagulant.
• ⭐Individuals aiming to enjoy both creamy tofu and nutritious bean pulp together, creating an economical and wholesome plant-based meal plan.