homemade tofu

How to Make Tofu at Home: A Step-by-Step Guide

Making tofu at home is rewarding and simple, requiring just a few ingredients: soybeans, water, and a coagulant (like nigari or lemon juice). Here’s a basic guide to get you started.

First, soak 1 cup of dried soybeans in water for 8–12 hours until softened. Drain and rinse, then blend with 4 cups of fresh water until smooth. Strain the mixture through a cheesecloth or nut milk bag to separate the soy milk from the okara (soy pulp). Squeeze well to extract as much milk as possible.

Pour the soy milk into a pot and heat gently over medium heat, stirring occasionally, until it reaches 85–90°C (185–194°F)—do not boil. Remove from heat and let it cool slightly.

In a small bowl, dissolve 1 teaspoon of nigari (or 2 tablespoons of lemon juice) in 3 tablespoons of warm water. Stir the coagulant into the soy milk gently, then let it sit for 15–20 minutes undisturbed. The mixture will curdle into soft curds and a pale yellow whey.

Line a tofu mold with cheesecloth, carefully ladle the curds into it, and fold the cloth over. Press gently for 10–15 minutes for silken tofu, or 30–60 minutes for firmer tofu. Chill before serving.

Homemade tofu is fresh, versatile, and free of additives. Enjoy it in soups, stir-fries, or as a meat substitute!