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How to Make Tofu: A Simple Guide

Tofu, a versatile ingredient, is easy to make at home with just soybeans, water, and a coagulant. Here’s a basic guide to crafting soft, firm, or extra-firm tofu.

Step 1: Soak the Soybeans

Rinse 1 cup of dry soybeans, then soak in 4 cups of water for 8–12 hours (or overnight) until soft. Drain and rinse well.

Step 2: Blend and Cook

Blend soaked beans with 4 cups of fresh water until smooth. Strain the mixture through a cheesecloth to separate the soy milk from the okara (pulp). Squeeze the okara to extract all milk. Pour the soy milk into a pot, heat to 180°F (80°C), and simmer gently for 10 minutes, stirring occasionally.

Step 3: Coagulate

Dissolve 1 tsp of nigari (magnesium chloride) or 2 tsp of lemon juice in 3 tbsp of water. Slowly stir the coagulant into the hot soy milk. Let it sit for 15 minutes—curds will form, separating from the whey.

Step 4: Press and Shape

Line a tofu mold with cheesecloth, pour in the curds, and fold the cloth. Place the mold on a tray, add a weight (like a full water bottle) on top, and press for 20–60 minutes (longer for firmer tofu). Chill before slicing or using.

Tips: For silken tofu, use less coagulant and skip pressing. Add herbs or spices to the curds before pressing for flavor. Homemade tofu tastes fresh and pairs well in stir-fries, soups, or desserts!