How to Make Tofu at Home: A Simple and Proven Recipe

Soak soybeans in cold water for 10-12 hours (preferably overnight), then rinse.

Grind the beans in a blender with water (approximately 1:3) to obtain a homogeneous mass.

Pour the mixture into a saucepan, bring to a boil, cook for 10 minutes over low heat, stirring constantly.

Strain the mixture through cheesecloth or a sieve, separating the soy milk from the pulp (okara).

Place the milk on the stove and heat to 80-85°C. Pour in the coagulant (lemon juice, vinegar, or diluted nigari) and stir. Let it sit for 10-15 minutes to begin the curdling process.

Place the resulting mixture in a cheesecloth-lined sieve, cover, and weigh it down lightly. Let it sit for 30-40 minutes to allow excess liquid to drain.

Cut the finished tofu and store it in clean water in the refrigerator for up to 4-5 days.

Council:

For firmer tofu, increase pressing time and use a heavier weight.

Tofu Uses and Ideas

Marinated tofu for salads and appetizers

Fried tofu in breadcrumbs or teriyaki sauce

Tofu for soups, ramen, vegetable dishes

Add to smoothies and desserts

Baked tofu with vegetables and spices

Tofu for vegan burgers and pasta

Helpful tips for cooking tofu

Use fresh, high-quality soybeans

For soft tofu, use less coagulant and press less.

You can choose the coagulant according to your taste - lemon juice gives a more delicate taste, nigari - a more classic one

Tofu absorbs marinades and spices well.

Store tofu in clean water, changing the water daily.

Frequently Asked Questions About Homemade Tofu

Can you make tofu without nigari?

Yes, use lemon juice or vinegar - they also curdle soy milk well.

How long does homemade tofu last?

Up to 4-5 days in the refrigerator in water, changing it daily.

Can you freeze tofu?

Yes, tofu can be frozen - after defrosting it will become more porous and absorb marinades well.

Can I use store bought soy milk?

Yes, but it is better to choose natural milk without additives or make your own milk from beans.

Which tofu is best for frying?

Firm tofu is suitable for frying, soft or silken tofu is suitable for desserts.

Homemade tofu is natural, healthy, and affordable! Experiment with thicknesses, flavors, and cooking methods to create new healthy dishes every day.