Starter & Snacks

Awara (Fried Tofu)


  • 3 Cups Soya beans
  • 1/3 Cup of lemon juice
  • Salt to taste
  • Stock cubes
  • Yaji


  • Cover soya beans with water, and leave to soak for 10 hours or overnight.
  • Using an electric blender, blend soya beans till smooth.
  • Add water to soya beans paste and sieve to extract milk.
  • Pour soya milk into a large pot and boil for 35 minutes, stirring occasionally. Once it starts to boil, remove lid from pot to prevent milk from boiling over.
  • Pour lemon juice into boiling milk, and do not stir. You should start to notice some curds. Turn off heat.
  • Return lid, and let mixture stand for 40 minutes.
  • Remove curds with a slotted spoon, and place in a cheese cloth. (You can season at this point if you wish, with stock cubes, salt or pepper).
  • Squeeze cheese cloth to remove the liquid whey.
  • Place in a perforated container, and weight down using a heavy object to remove more liquid from the cheese (2 hours). This will also help hold the cheese together to give you a solid shape. 
  • Remove Awara from cheese cloth and cut up into cubes.
  • Place cubes in water that has been seasoned with salt and Maggi cubes (This can keep for 3 days in the refrigerator).
  • Deep fry, and serve with yaji or vegetable stir-fry.

Notes: Alum, vinegar, and fermented water from uncooked pap are also used to coagulate the soy milk.

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