DIY Tofu: Learn to Make Fresher, Tastier Tofu at Home
Why Make Tofu at Home?
Tofu-making is a kitchen ritual: patient, creative, and deeply rewarding. From soaking beans to slicing into your first block, it’s a transformation that feels magical every time.
Homemade tofu is:
Fresh & personal — Choose your own texture, firmness, and flavour.
Simple but nuanced — Just soybeans, water, and coagulant—yet infinite variations.
Craft food — Fragile and short-lived compared with commercial tofu, but uniquely yours.
Ingredients & Equipment
Ingredients (base batch)
190 g dried soybeans (≈1 cup)
8–9 cups water (for blending & cooking)
3–4 g (≈1–1¼ tsp) coagulant, dissolved in ½ cup warm water
Gypsum (calcium sulfate): smooth, pillowy, slightly sweet
Nigari (magnesium chloride): firmer, rustic, clean flavour
Lemon juice/vinegar: 15–20 mL (≈1 tbsp) per 250 mL soy milk → tangy, crumbly texture
💡 Pro Tip: Even a pinch more or less coagulant can change your tofu’s texture — use a scale for consistency.
Scaling coagulant
Rule of thumb: 2.5–3 g per litre of hot soy milk.
Scale up or down depending on batch size.
Ratio = your texture dial
1:7 beans: water → dense, firm, higher yield
1:8 → balanced, versatile
1:9–10 → soft, custardy
Expected yield
From 190 g dried soybeans, expect 250–300 g pressed tofu.
Yield varies with:
Water ratio
Pressing time & firmness
Coagulant efficiency
Approximate outcomes:
Soft tofu (short press) → ~280–300 g
Firm tofu (long press) → ~250 g
💡 Pro Tip: Firmer tofu = lower weight, since more water is expelled.
Equipment
Blender or food processor
Large pot
Cheesecloth-lined strainer
Tofu mould (or draining container)
Weight (1–2 kg, heavier for firmer styles)
Step-by-Step Guide (with Built-In Tips)
1) Soak
Rinse 190 g of soybeans.
Soak 8–12 hrs in plenty of water.
✨ In warm weather, soak in the fridge to prevent souring.
2) Blend
Drain beans.
Blend with 8–9 cups of water until smooth and creamy.
3) Cook the slurry
Simmer 10–15 mins, stirring often.
⚠️ Undercooking = strong beany taste. A full simmer sweetens the milk and prepares proteins for setting.
4) Strain
Pour through cheesecloth.
Collect soy milk; save okara (pulp) for patties, baking, or smoothies.
✨ Squeeze thoroughly — weak extraction lowers yield and can cause crumbly tofu.
5) Heat the soy milk
Warm to 75–85 °C (just below boiling).
⚠️ Too cool = no curds. Too hot = grainy texture.
6) Add the coagulant
Stir gently, and drizzle the solution in thirds.
Rest 10–15 mins until curds separate from whey.
⚠️ Dumping all at once = sandy curds. Gentle handling = smooth blocks.
7) Mould
Ladle curds into a cloth-lined mould.
Fold the cloth over the top.
8) Press
Choose firmness by outcome, not just time:
✨ Judge by feel: soft tofu yields under pressure, extra firm resists like hard cheese.
9) Cool & Store
Cool block in cold water 5–10 mins.
Store submerged in fresh water in the fridge at ≤3 °C.
✨ Eat within 2–3 days — homemade tofu is fresh, fragile, and short-lived.
Science Sidebar 🔬
How coagulants work
Salt-based (gypsum, nigari): Calcium or magnesium ions form “salt bridges”, linking soy proteins into a gel network.
Acid-based (vinegar, lemon): Lower soy milk’s pH to 4.5–5.5, the isoelectric point, where proteins lose charge and naturally clump.
Ratios as control
Bean-to-water ratio is your most powerful lever for texture:
More water → creamier, softer tofu.
Less water → firmer, denser tofu.
Nutrition note
Gypsum-set tofu: ~200–350 mg calcium per 100 g
Nigari-set tofu: ~120–200 mg per 100 g
👉 Gypsum-set tofu generally provides more calcium, though the exact difference depends on beans and method.
Troubleshooting
No curds: Milk too cool — reheat to 75–85 °C.
Grainy curds: Coagulant added too quickly or stirred too vigorously.
Tofu too soft: Press longer/heavier, or use nigari.
Crumbly block: Curds not rested, uneven pressing, low protein extraction, or hard water interfering with coagulation. Use filtered water.
Low yield: Too little blending water or poor okara squeezing.
Beany taste: Slurry not simmered long enough (aim for 10–15 mins).
Managing Expectations
Homemade tofu is like artisanal bread—best enjoyed fresh. It won’t match the shelf life or uniformity of commercial tofu, but it gives you something store-bought never can: control, freshness, and the satisfaction of craft.
Culinary Inspiration 🌱
Silky tofu with soy & scallion dressing → light and delicate.
Charred extra-firm skewers → smoky, savoury, grill-ready.
Crispy glazed cubes → pan-fried, then tossed in sauce.
Soft tofu in miso soup → soothing and warming.
Final Takeaway 🌱
Making tofu is equal parts patience, craft, and creativity. By adjusting ratios, choosing coagulants, and pressing to your preference, you can shape tofu exactly as you like it—custardy, chewy, or anywhere in between. Fresh, versatile, and personal—it’s tofu at its best.
