The Process of Making Tofu
Tofu is the result of a process that’s similar to making cheese, and like cheese, tofu has a long history. Tofu has been made by hand for 2000 years. Today, the process of manufacturing the tofu that you find in the market has been turned into a science. Here are the steps that every package of tofu takes before making it to your fridge.
Start with Beans
Tofu starts with soybeans, soaked for 8 to 10 hours. The soybeans are then ground, and new water is added during grinding to make a bean slurry—a rough version of soy milk.
Heat the Soymilk
Next, this soybean slurry is heated for around 5 minutes at 212 degrees to deactivate enzymes.
Add a Coagulant
The next step in the process is to coagulate the soy milk while it is hot by adding coagulants, which help link the soy proteins together to form a gel-like structure. There are different types of coagulants that react at different speeds that are used to make a different style of tofu. Calcium sulfate, aka gypsum, is the most widely used coagulant because of its forgiving nature. It yields a softer texture and adds calcium to the final product.
Form the Curds
With time and the proper amount of coagulant, the soy milk forms curds, which have a smooth and cohesive texture. When too much coagulant is used, the texture will become coarse and crumbly.
Press the Curds
The curd may or may not be cut or broken before pressing to expel the whey, a necessary step for soft, firm, and extra-firm tofu. Longer pressing times and pressures are required for firmer tofus, and pressing is usually done in molds of various sizes. Silken tofu is not pressed. All tofu is then packed in containers filled with water to keep it moist. It is then pasteurized and refrigerated for retail sale.
