Fresh Firm Tofu: Using Lemon Juice [Kua Taum Paaj]


1) In a big bowl, add in the dried soybeans. Add cold water and fill it pretty generously and allow the soybeans to soak overnight. Check the water level at round 4-6 hrs. Add more water if you notice the beans have absorb the water from earlier.

2) After 24 hrs, drain and rinse the beans well. Discard any bad looking beans.

3) Measure 5 liters of water into a big pot and have it next to your blender and soybeans. Also have a big pot with a colander and a mesh cloth or big cheese cloth over it. We will pour the blended soybeans over it.

4) In a blender, add in soybeans and water. Blend until the beans are nice and blended and the water has become milky. Depending on the size of your blender you may need to add more or less. Blend and use up all the soybeans and 5 liters of water. For each blend, strain the soybeans in the colander with the mesh cloth. Allow the soy milk to strain out into the big pot. Press the milk out for faster rate. Continue to do this until all the blended soybeans are strained out into the pot.

5) Once strained, remove the colander with the soybean pulp. You can discard the pulp or find recipes to use up the pulp. The pot should now contain soy milk. You can put the soy milk through sieve to remove any unwanted grit. Then we can start cooking it.

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6) Let the soy milk come to a boil while constantly stirring it to prevent the bottom from burning. Once it reaches a boil. Let it simmer for a good 5 minutes or so to get rid of the raw soybean taste (keep stirring and keep an eye on the soy milk so it doesn’t over boil). Then turn off the heat. You can again put the heated soy milk through a sieve again to keep it grit free.


7) In a measuring cup, add in the 1/2 cup fresh lemon juice and 1 cup of water. Then pour it over the heated soy milk and just slightly mix it. Then cover and let it sit for a good 20 minutes to allow the lemon juice to create the tofu curds.


8) After 20 minutes, tofu curds should have been created. Ladle the curds onto a cheesecloth over a bamboo strainer or a tofu press or any colander. Fill as much curds as you can. Cover with the cheese cloth and put a plate on top and add weights on top to draw out the excess water (I used cans). The longer you let it sit with the weights on the firmer the tofu. If you want medium to soft tofu, you may only need to press it for a good 5 minutes or so.

9) Once pressed to your desire texture, take the tofu out and cut to your liking to be used for cooking. Store in an airtight container with water for up to 3 days in the fridge.

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Have fun and enjoy! 🙂


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About the Author: Thien Bao

Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.