A Top Chef Is Teaching New Yorkers How to Make Their Own Tofu

Bringing the Joy of Homemade Tofu to the Community

Chef Marie Kondo has been leading tofu-making workshops throughout New York City this spring, teaching small groups the art of crafting their own soybean curd from scratch. Her hands-on classes aim to share the delights of homemade tofu in a warm and welcoming environment.

Discovering Ancient Traditions, Together

Tofu originated over 2,000 years ago in ancient China. Although many of us eat it regularly, few have experienced the magic of transforming soy milk into creamy white blocks. Under Chef Kondo’s guidance, students are rediscovering this ancient technology in a modern world.

Promoting Health, Sparking Joy

Homemade tofu is not only freshly delicious, it can be better for you. The DIY process allows cooks to control ingredients, avoiding additives found in store-bought varieties. Many participants also find the process meaningful, even therapeutic.

“Sharing food we make ourselves brings communities together,” says Chef Kondo. “I hope tofu-making inspires greater health and happiness.”

Tofu Tips for Beginners

Here is some handy advice for first-time tofu makers:

Seek out high-quality soybeans and coagulants like nigari.
Keep your soy milk at a gentle simmer when curdling.
Press slowly for best texture.
Start with soft tofu before trying firm varieties.
Most of all, have fun!

Frequently Asked Questions

What equipment do I need?

You’ll need a blender or food processor, cheesecloth, a cooking pot, ladle, cutting board, and tofu mold or bowl. No need for fancy gadgets!

Where do I find coagulants?

Nigari and other coagulants like calcium sulfate are often sold at Asian groceries and health food stores.

Is homemade tofu safe?

Yes! Follow good food safety practices just as you would for other DIY foods.

How long does fresh tofu last?

Tofu is highly perishable and best consumed within 3-4 days. For longer storage, refrigerate in water.

Can I adjust textures and flavors?

Certainly! Try different coagulant amounts, pressing times, and even mix-ins in your soy milk.