How To Make Tofu at Home – Two Simple Methods

This is a simple DIY showing how to make tofu at home. It shows two methods and how to make the tofu from soft to firm.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prep Time

Step 2

6 hours hours

Step 3

Skimmer spoon

Step 4

Begin by soaking the soybeans for at least 6 hours, or even overnight. They will expand 2-3 times their size so make sure to use a large enough bowl and plenty of water. Discard the water once done.

Step 5

Add the soaked beans into a high-speed processor/blender for just 10-15 seconds to break down the beans slightly.

Step 6

Add the water and blend again until smooth and creamy.

Step 7

Transfer the mixture into a large pot, though a sieve to collect the pulp. Bring to a boil over medium heat. Stir occasionally and remove the foam ‘skin’ that forms on the top with a wooden spoon.

Step 8

In the meantime, mix the gypsum powder with a little water and stir well.

Step 9

As soon as the soy milk is boiling, switch off the heat and add the diluted gypsum. Stir carefully a few times then set aside. Curdles will start forming.

Step 10

Once the bowl is filled with curdles then put a muslin cloth over a mould and transfer the milk curdles with a skimmer spoon. Wrap the cloth tightly around the milk curdles (see video).

Step 11

Put a heavy object to press down the muslin cloth. This will allow the tofu to form and harden.

Step 12

Within 20 minutes, your firm tofu is ready. Less firm (softer) tofu would be ready faster, so check after 5-10 minutes and continue to press, as needed.

Step 13

Transfer the mixture into a large pot and bring to a soft boil over low-medium heat. Stir occasionally and remove the foam ‘skin’ that forms on the top with a wooden spoon.

Step 14

In the meantime, juice the lemons. As soon as the milk starts boiling, add the lemon juice and remove from the heat.

Step 15

Stir carefully a few times then set aside. Curdles will start forming.

Step 16

Once the bowl is filled with curdles ( this can take different times each time- so it’s hard to pinpoint) then put a muslin cloth over a mould and transfer the milk curdles with a skimmer spoon. Wrap the cloth tightly around the milk curdles.

Step 17

Put a heavy object oven the cloth, to press it. This will allow the tofu to form and harden and get rid of excess liquid.

Step 18

Within 20 minutes, your firm tofu is ready. If you’d like it to be softer then check after 5-10 minutes and continue to press, as needed.

Step 19

Keep your tofu in an airtight container in the fridge for 3-4 days. Tofu dries out quickly so it’s best to keep is stored in filtered water. You can then press it again before using.

Step 20

Notes