How to Make Tofu: Step by Step

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As an avid lover of tofu, it was only natural for me to start making my own from scratch after a lifetime of store-bought tofu. Of course, I have neither the luxury of time nor money to hand make every batch of tofu I eat, but for special occasions, or if I just have some time on the weekends, I like to make some for me and my family. Able to be dished cold with some soy sauce, cooked in a stew, or even sauced to be a sweet dessert, tofu is truly a miracle dish. Tofu might not be your thing (yet), but I hope this recipe can convince you to try making a batch before anything else. 

First, gather up your ingredients. While common, they aren’t exactly household either, so make sure you have them handy before getting started. You’ll need dried soybeans, a coagulant, water, and cheesecloth. I use about two cups of dried soybeans each time for a weekend batch, but the art of tofu is far from rocket science, so just use about what you think is right. Then give the soybeans a good rinse, and let them soak overnight. This lets the beans soften and absorb the water. 

The next day, drain the soybeans of the water and toss them into the blender. Add enough water to cover the beans, and blend until smooth. It’s always easier to add water than trying to remove it, so be conservative with the water, and just adjust as needed. The mixture should look whitish in color and be as thick as heavy cream. With the blending complete, strain the mixture using a cheesecloth, separating the liquid soy milk from the solid remnants. 

Transfer the soy milk into a pan, and stir over medium heat. Stop the heat just short of a boil. The thin film that forms on top is called yuba, or bean curd skin. You can either remove it, or keep it in. Then, when the soy milk is thoroughly warmed, bring in your coagulant of choice. I use nigari, or bittern, a classic choice for tofu makers, but other coagulants like lemon juice will do as well. Make sure to slowly stir the coagulant in instead of dumping it in in one go.

When the soybean mixture cools a bit, ladle the curds in a cheesecloth, and squeeze the remaining whey out of the tofu. Don’t squeeze the tofu too hard, but just enough to wring out excess water. Then, put the cheesecloth-tofu under a weight, and let it sit for a bit more to let gravity wring out some more whey. After around an hour of pressing, the curds will be ready for the final step.

Carefully remove the curds from the press and cut into cubes. And voila! Your tofu is done! You can enjoy the tofu as is, or weigh it down some more to have firmer tofu. As a personal touch, I like to mix in grainy, kosher salt or crushed sesame seeds right before it coagulates so it can have a bit of extra flavor and texture. Drizzle some olive oil or some soy sauce on your freshly made tofu, and it will knock your socks right off!

So, if you're looking for a gateway to the tofu-verse look no further! Making tofu is not only a satisfying culinary adventure, but a life changing one, and I hope to convert you into another tofu believer.