Home Made Tofu With Coriander Leaves

4 from 1 vote

Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium.home made tofu is very economical and add many herbs to it.
Here I used coriander leaves. Very easy to make.
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Served AsDinner, Lunch
Servings 2


  • 1 cup Soybean
  • 3 tablespoon Vinegar
  • 1 bunch Coriander leaves
  • 1 Green chili


  • Soak soybean for 4-5 hours
  • Rub by palms so that outer part is removed. Wash again
  • Grind soyabean to smooth paste
  • Now squeeze it let so that the liquid is separated
  • Now we use this liquid which looks like milk (we can also use this as a milk)
  • Boil this milk and when it is boiled, add vinegar, the water gets seperated and solid part comes out, collect this in a seperate container
  • Rinse in cold running water, squeeze the water out, add coriander leaves and finely cut green chili in it and mix, it enhances taste and looks beautiful too
  • Keep in muslin cloth and cover from all sides. Put any heavy weight on it to squeeze out water, keep for 1 hour or more if required
  • This will set it like Paneer (Cottage Cheese). Use it as you like in any paneer dish.

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4 from 1 vote

Recipe Nutrition

Calories: 160 kcal | Carbohydrates: 10 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Sodium: 281 mg | Potassium: 464 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 278 IU | Vitamin C: 5 mg | Calcium: 92 mg | Iron: 4 mg

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Santosh Bangar
Santosh Bangar

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