DIY Delight: How to Make Homemade Tofu from Scratch Yum

May 10, 2024 2 min read

Tofu is a versatile and nutritious food, loved by vegetarians and meat-eaters alike for its ability to absorb flavors and add texture to a wide array of dishes. Making tofu at home might seem daunting, but it's surprisingly simple and profoundly rewarding. This article will guide you through the steps of making your own fresh tofu using just a few basic ingredients. Not only is homemade tofu fresher and tastier than most store-bought versions, but it also allows you to control the ingredients and texture.

Ingredients You’ll Need:

  • Soybeans: 1 cup (soaked overnight and drained)
  • Water: 2-3 liters for blending and cooking
  • Coagulant: 1 ½ teaspoons of magnesium chloride (nigari) or gypsum (calcium sulfate)


  • Blender
  • Large pot
  • Cheesecloth or a nut milk bag
  • Tofu mold or a small perforated tin lined with cheesecloth

Step 1: Prepare Soy Milk

The base of tofu is soy milk, made by blending soaked soybeans with water. For every cup of soaked beans, blend with about 2-3 cups of water until smooth. Strain the mixture through a cheesecloth or nut milk bag into a large pot, squeezing out as much liquid as possible. The remaining pulp, known as okara, can be used in other recipes like burgers or baked goods.

Step 2: Cook the Soy Milk

Bring the soy milk to a boil, then simmer for about 5-10 minutes, stirring occasionally. This process neutralizes the raw bean taste and prepares the milk for coagulation.

Step 3: Coagulate the Soy Milk

Dissolve your chosen coagulant in a cup of warm water. Remove the boiled soy milk from heat and stir gently. Slowly pour the coagulant solution into the pot, stirring gently in a figure-eight motion to distribute it evenly. Cover the pot and let it sit undisturbed for 15-20 minutes. During this time, the soy milk will separate into curds and whey.

Step 4: Mold the Tofu

Line a tofu mold or a small tin with cheesecloth. Gently ladle the curds into the mold. Fold the cheesecloth over the top and place a weight on it to press down the tofu. The amount of pressing time depends on how firm you want your tofu to be: 15 minutes for soft tofu, 30 minutes for medium, and an hour or more for firm tofu.

Step 5: Unmold and Store

After pressing, unmold the tofu and immerse it in cold water to firm up the texture. Store the tofu in the refrigerator, covered with fresh water, which should be changed daily.


Homemade tofu is not only a fun and satisfying project but also gives you a fresh, high-quality product that can be used in numerous recipes. Whether you're adding it to soups, stir-fries, or salads, or enjoying it on its own, homemade tofu brings a fresh flavor and texture that store-bought varieties simply can't match. Give it a try, and you might find that homemade tofu is a regular part of your cooking repertoire.

❤ Try our USDA certified organic Soybeans 

Other Soybean Articles:

    Yummy Soybean Recipes

    Tesa Smith
    Tesa Smith

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