From Bean to Block: The Traditional Art of Tofu Making
A Living Tradition
Tofu is more than food — it’s a craft honed over two millennia. Its earliest records trace back to China’s Han dynasty (206 BCE–220 CE), but how it first came into being is still debated.
One popular story credits Prince Liu An of Huainan, a Han-era noble and philosopher, with its invention. This legend appears in later texts, and while it endures in folklore, historians note it may be more myth than fact.
Another theory suggests tofu was discovered by accident, when ground soybeans were boiled and mixed with mineral-rich sea salt. The magnesium and calcium in the salt acted as natural coagulants, forming an early bean curd.
A third, more speculative view points to inspiration from northern cheesemakers, suggesting the Chinese may have adapted curdling methods they observed in Mongolian dairy traditions.
While its exact beginnings remain uncertain, what’s clear is that tofu quickly became a cornerstone of East Asian diets — spreading to Japan via Buddhist monks in the 8th century and later across Southeast Asia. Today, it endures as both tradition and innovation: a humble bean transformed into nourishment through craft.
Step 1: Soaking the Soybeans 🌱
What Happens: Dried soybeans are soaked in water (typically overnight).
Why It Matters: Rehydration plumps the beans for smooth grinding. It also reduces indigestible compounds and sets the stage for even cooking.
Step 2: Grinding into Slurry
What Happens: The softened beans are ground with water into a thick paste.
Why It Matters: Grinding ruptures cell walls, releasing proteins and oils — the raw building blocks of soy milk.
Step 3: Cooking the Soy Slurry
What Happens: The slurry is boiled in large pots.
Why It Matters: Heat neutralises trypsin inhibitors (compounds that block protein digestion), improves flavour, and sterilises the soy milk.
Step 4: Filtering to Extract Soy Milk
What Happens: The hot slurry is poured through cloth, separating smooth soy milk from fibrous okara (soy pulp).
Why It Matters: Soy milk is the base of tofu. Okara, far from waste, is fibre- and protein-rich, and used in stews, patties, or baking.
Step 5: Coagulation – The Crucial Moment ✨
What Happens: A coagulant is added to hot soy milk, causing proteins to curdle into tofu curds. Common choices:
Nigari (magnesium chloride): Sets quickly, producing firmer, rustic tofu.
Gypsum (calcium sulphate): Produces smoother, tender tofu while enriching calcium.
GDL (glucono delta-lactone): Yields silken, custard-like tofu.
Why It Matters: The coagulant — its type, dose, and timing — defines the tofu’s texture.
Step 6: Moulding and Pressing
What Happens: Curds are ladled into cloth-lined moulds and pressed.
Why It Matters: Pressing removes whey and determines firmness. Light pressing yields soft tofu; heavier pressing creates dense blocks ideal for grilling.
Step 7: Cooling and Cutting
What Happens: Fresh tofu is cooled in water to stabilise its structure, then cut into blocks.
Why It Matters: Cooling preserves freshness while making tofu easier to handle and cook with.
Why Tofu Matters Beyond the Craft 🌏
A Nutritious Staple
Protein: Half a cup (126 g) of firm tofu provides ~21 g of complete protein, containing all nine essential amino acids.
Minerals: Tofu made with gypsum is notably high in calcium.
Isoflavones: Naturally occurring compounds in soy have been linked with heart-health benefits in large cohort studies.
A Gentle Choice for the Planet
Producing 1 kg of tofu emits ~2 kg CO₂e, compared to ~27 kg CO₂e for beef.
A soy-based burger uses ~158 litres of water, compared to ~2,500 litres for a beef burger.
Importantly, ~77% of global soy is grown for animal feed, not for foods like tofu. Choosing tofu actually reduces indirect demand for land and water.
Try It Yourself 🥢
Experiment with coagulants: Nigari for firmer tofu, gypsum for tender blocks, GDL for silken custards.
Control the press: More pressure = firmer tofu.
Be patient: Tofu rewards care at every stage.
Final Takeaway
From bean to block, tofu making is an ancient craft — but it’s also a food for the future. Learning how tofu is made not only connects us to tradition, it deepens our appreciation of why this humble block matters today: nourishing, sustainable, and endlessly adaptable. 🌱✨
