How to Make Tofu

Making Tofu at Oryana
 

Tofu originally comes from China and is made by coagulating soymilk and then pressing the resulting curds into blocks. Making tofu from soymilk is similar to the technique of making cheese from milk. There are many varieties of tofu and we make a firm-style curd perfect for marinating, stir-frying, and sauteing.

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Soybeans are soaked overnight.

 

 

 

 

 

 

 

 

Soaked soybeans are ground into a fine pulp in preparation for cooking.

 

 

 

 

 

 

 

 

 

Soy pulp is cooked.

 

 

 

 

 

 

Cooked soy pulp shoots into press box where it will be strained.

 

 

 

 

 

 

Straining the soy fiber or okara from the soy milk.

 

 

 

 

 

 

 

 

Fiber (also known as okara) that's left over. We use this to make a delicious product we call "Soysage," a spicy vegetarian sausage.

 

 

 

 

 

 

 

 

A coagulant is added to the soymilk. It separates into soy curds and whey

 

 

 

 

 

The finished curd is added back to press box for pressing.

 

 

 

 

 

 

Slicing the pressed tofu into blocks.

 

 

 

 

 

 

Cooling the finished blocks of tofu.