How to Make Tofu at Home | Homemade Tofu Recipe

Watch how to make it here

Tofu is made with only two ingredients: soybeans and a coagulant. It requires plenty of water and patience, but the result is tofu at its peak freshness and flavor.

Ingredients

  • Dried soybeans: It is best to use organic, high-quality soybeans. You can buy this in bulk at your local health food store or online.
  • Rice Vinegar: There are different types of coagulants (see below) but this is my go-to since I almost always have this stocked in my pantry.
  • Water: I don’t consider this an ingredient, but it’s an important part of making tofu!

Coagulant

Any of the following coagulants can be used to make tofu. The process of making tofu involves combining the coagulant with soy milk, causing it to curdle, and then pressing it to form a block.

  • Acid-based: white vinegar, rice vinegar, lemon juice
  • Salt-based: gypsum and nigari

Step-by-Step

  1. Soak the soybeans overnight.
  2. Blend the soybeans.
  3. Strain the soy milk.
  4. Cook the soy milk.
  5. Create the soy curds.
  6. Press the tofu.
  7. Enjoy!

FAQs

  1. Where can I buy soybeans? You can buy this in bulk at your local health food store, grocery store, or online (Amazon).
  2. What equipment do I need to make tofu? You will need a blender, 2.5-quart pot, a nut milk bag or fine mesh strainer, a large bowl, and a tofu mold.
  3. Do I need to buy a tofu mold? No, you can make one at home using a plastic takeout container or an empty store-bought tofu box ( about 5.5” L x. 4.5” W x 2” H). Use a knife to create tiny holes in each corner of the box.
  4. How to store tofu? Once the tofu has been pressed into a block, transfer it to a clean container and submerge it in water. Cover and store in the fridge for up to 5 days.

Prep Time

8 hours

cooking time

20 min

Servings

2

total time

8 hours 20 min

Difficulty

Ingredients

1
500g (2.5 cups) dried soybeans
2
4 cups water
3
*For the coagulant*
4
4 tbsp rice vinegar
5
1 cup water

Cooking Instructions

1
Prep the soybeans
Soak the soybeans in a large bowl or container with water to cover the soybeans. The soybeans will double in size so add plenty of water. Leave in the fridge overnight.
2
Making the soy milk
Rinse and drain the soybeans to remove any dirt or dust. Add the soybeans to a blender with 4 cups of water. Depending on the size of your blender, you might have to do this in two batches (1.5 cup soybeans + 2 cups water per batch). Blend the soybeans for 1-2 minutes. Transfer to a nut milk bag or fine mesh strainer and wring out the soy milk over a large bowl. Skim and discard the foam. Save the pulp for another use.
3
Cooking the soy milk
Transfer the soy milk to a pot. Bring to a boil and reduce to a simmer for 15 minutes. Stir the pot every few minutes to help prevent the soy milk from sticking to the bottom of the pot. Skim and discard any additional foam. Once cooked, remove the pot from heat and set aside for a few minutes to cool down.
4
Creating the soy curds
Combine the rice vinegar with 1 cup of water to create the coagulant. Carefully and slowly add 1/4 cup of the coagulant to the pot every 1-2 minutes. Gently stir the pot. The acidity will make the soy milk curdle.
5
Pressing the tofu
Transfer the soy curds to your choice of tofu mold. I used an empty store-bought tofu box and cut out a hole in each corner. The holes will help drain excess water from the soy curds. Stack a clean container over the tofu box and weigh down with a heavy object, like a can of beans, for 1 hour.
6
Final step
Remove the tofu from the box and transfer to a bowl of cold water for 5 minutes to firm it up even more. The tofu is ready to use. To save for later, submerge the tofu in water and store in the fridge for up to 5 days.
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2 Responses

  1. Hi!
    Will attempt this for the first time and I wanted to ask about amounts 🙂
    500g of beans will give me one block of tofu, correct? How much does it weigh at the end?
    Thank youuuuu 🙂

  2. Does your website have a contact page? I’m having trouble locating it but, I’d like to shoot you an email.
    I’ve got some ideas for your blog you might be interested in hearing.
    Either way, great site and I look forward to seeing it improve
    over time.

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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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