Knowledge

How to Make Your Own High-Protein Tofu Bars？

Have you ever heard of the term “Meat of the Field”? It refers to soybeans — the superfood packed with plant-based protein, dietary fiber, and isoflavones. As a core ingredient in vegetarian and healthy diets, soybeans can be transformed into countless nutritious dishes, from soy milk and tofu to the versatile tofu bar.

When making tofu bars at home, the most common problems are that they turn out too wet, too crumbly, or won’t hold their shape. The main cause is excessive moisture or insufficient pressing. By controlling the soybean-to-water ratio and the dehydration process, you can make firm, stable tofu bars that won’t break apart easily.

Tofu Bar Recipe Guide

1. Ingredient Preparation

• Soybeans: 200 g
• Water: 800 ml (ratio 1:4)
• Glucono delta-lactone (GDL): 2 g

→ Soak soybeans for 8 hours, add water, grind, and filter thoroughly to obtain raw soy milk.

2. Heating and Coagulation

• Bring the soy milk to a boil (about 95°C).
• Add GDL (about 0.25% of soy milk weight), stir well, and let it rest for 10–15 minutes until it sets into tofu curds.

3. Pressing and Drying

• Pressing: Break the curds gently and transfer them into a mold. Apply a 5 kg weight and press for 20–30 minutes to remove excess moisture.
• Cutting: Slice into bars about 1.5–2.5 cm thick.
• Baking: Bake at 150°C for 35 minutes, or use an air fryer at 160°C for 15 minutes.

No oven? No problem. You can also pan-fry over low heat for about 3–4 minutes per side until golden and crisp outside while remaining tender inside.

Proper storage is key. Keep tofu bars in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. If fully dried and vacuum-packed, they can last up to 2 weeks.

FAQ

Q1: Why do my tofu bars break easily?
A1: Usually due to excess moisture or insufficient pressing. Extend pressing time or increase weight to improve firmness.

Q2: Can I make tofu bars without an oven?
A2: Yes. You can use an air fryer (160°C for 15 minutes) or pan-fry them over low heat for similar crisp results.

Q3: How long can tofu bars be stored?
A3: 2–3 days at room temperature, 5 days in the refrigerator, or up to 2 weeks if dried and vacuum-sealed.