2-Ingredient White Bean Tofu!

Watch the video

If you want to diversify your tofu dishes with soy-free options, you can make tofu from any legume you have!

This is a very easy and basic recipe that can be taken in so many different directions.

It all started when I came across a vague recipe on an outdated, old blog—probably American—but I couldn't quite figure it out completely.

God knows how I even found it.

The recipe intrigued me, and I had to try and see if it worked.

The original recipe was long, very cumbersome, and required a thermometer, a special cotton cloth, and a sterile environment.

It all seemed overcomplicated to me, and as you know, I love the simple things in life. So, I decided to research the method myself, and here is the result.

A bit about White Bean Tofu

This recipe is based on white beans, but you can absolutely make it using red beans, dried green peas, or even chickpeas.

You cannot make tofu from dry soybeans in this exact same way. Soy tofu is made like this—this is a recipe I published in 2016 and the video quality is terrible!! But it's nice to make at home to see how it works.

The original recipe used Epsom salt (magnesium sulfate). I found that regular table salt (sodium chloride) does the job quite well.

The original recipe also used a meticulous and unnecessary step of heating the milk to an exact temperature of 70 degrees. I found this to be unnecessary. You can bring it to a boil and remove it from the heat, and the result will still be very good.

Please note that this is a very soft tofu, more similar in texture to silken tofu, panna cotta, or malabi.

It is excellent eaten as is with soy sauce and a refreshing Asian salad. It is not intended for stir-frying or deep-frying like regular firm tofu.

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2-Ingredient White Bean Tofu!

Serving size 2 servings

Ingredients

• 1 cup white beans
• 4 cups water
• 1 tsp salt
• 1 cotton cloth (cheesecloth)

Instructions

1. Rinse the beans under running water to remove dust and any debris.

2. Transfer to a deep bowl and add 3 cups of water.

3. Soak the beans for at least 8 hours.

4. After 8 hours, transfer the beans and their soaking water to a food processor and add one more cup of water.

5. Blend the beans with the water very well until you get a smooth, liquid mixture.

6. Line another deep bowl with a cotton cloth (like a cheesecloth) and pour the bean mixture into it.

7. Gather the cloth and squeeze firmly until no liquid remains in the cloth, leaving only white liquid in the bowl.

8. Pour the bean milk you obtained into a pot and add a teaspoon of table salt.

9. Bring to a boil while stirring constantly.

10. After a few minutes, the milk should congeal and become thick.

11. Pour the mixture into a small container and place it in the refrigerator for two hours.

12. After two hours, remove from the refrigerator, flip onto a plate, and release carefully.

13. Serve with a fresh Asian salad, soy sauce, and sesame oil.