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Homemade Tofu
15 min prep · 45 min cook · Medium · 8 servings
Create fresh, silky homemade tofu from scratch with this simple step-by-step guide.
Ingredients
1 cup dried soybeans
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Method
1
1. Rinse the dried soybeans thoroughly and soak them in 4 cups of water for at least 8 hours or overnight until they are soft.
2
2. Drain and blend the soaked soybeans with 4 cups of water until smooth, creating a soy milk base.
3
3. Strain the blended mixture through a cheesecloth or fine cloth into a large pot to extract soy milk, squeezing out as much liquid as possible. Reserve the pulp (okara) for other uses if desired.
4
4. Bring the soy milk to a gentle boil over medium heat, stirring occasionally to prevent sticking or burning.
5
5. Prepare your coagulant by dissolving 1/2 teaspoon of gypsum or nigari in a small amount of warm water.
6
6. Once the soy milk is hot (but not boiling), remove from heat, and slowly stir in the dissolved coagulant, distributing evenly.
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7. Cover the pot and let it sit undisturbed for 15-20 minutes until curds form.
8
8. Line a tofu mold or a similar container with cheesecloth or muslin.
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9. Carefully transfer the curds into the mold, fold the cloth over the top, and press gently to remove excess water.
10
10. For firmer tofu, apply a weight on top and press for 20-30 minutes. For softer tofu, press less or not at all.
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11. Remove the tofu from the mold, unwrap, and store in water if not used immediately. Keep refrigerated and consume within a few days.
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