How To Make The Best Homemade Tofu

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Making Homemade Tofu From Homemade Soy Milk

This recipe was created for both my vegan step-daughters! Love you girls! XOXO

So you eat tofu but have you ever made tofu? I’m not talking about buying a block of tofu at your local food store and whipping up a dish at home. I’m talking about making homemade tofu from scratch.

If you have never made tofu I highly recommend trying this easy recipe for homemade tofu.

It’s so easy and much cheaper to make too. As I said, this recipe is super easy and only really has two ingredients: soy milk and Nigari.

Tofu Tools/Ingredients

Now, if you are planning to make a block of tofu you will need a Tofu Box and cheesecloth. Ingredients include soy milk and a coagulant.

Soy Milk

When I make tofu I make a double batch of my own soy milk recipe using 2 cups of dry soybeans which makes 4 cups of soy milk. I have not tried making tofu from store bought soy milk but I would think it would be the same but don’t take my word for it.

A quick description of how to make soy milk: soak beans, extract milk from soybeans using a juicer or blender, strain if necessary (with a Hurom there is no straining necessary), boil for two minutes and there you have soy milk. Easy huh? See full soy milk recipe here.

Making Homemade Tofu

Cook Soy Milk

Now that your soy milk is complete it’s time to make the tofu. Bring 4 cups of homemade soy milk to boil for 2 minutes and set aside. 

Rule: for each cup of dried soybeans used to make homemade soy milk add 1 teaspoon of Nigari to 1/4 cup warm water. For example, my soy milk recipe calls for 1 cup of dry soybeans. Since I make a double batch of soy milk I use 2 cups of dry beans. Therefore, when making my tofu recipe I add 2 teaspoons of Nigari to 1/2 cup of warm water.

Add Coagulant

In a separate small bowl dissolve Nigari in the warm water, stir gently just until it starts to thicken then add to the hot soy milk. Gently stir the milk to combine for about 10 – 15 seconds. Allow mixture to sit for 25 minutes.

While the mixture sits you will notice the liquid will begin to separate and form curds. This is normal.

Prepare To Press

Prepare tofu box by draping with cheesecloth that has been folded over two to three times leaving some cloth to hang over the edges. Place tofu box in a large bowl. Spoon and then pour all mixture into tofu box.

Using The Press

Take the cheesecloth that is overhanging, fold to the center and cover tofu. Using the tofu box lid aggressively press down on tofu to expel as much liquid as possible.

I consider myself tall but I like to use a stepping stool to give me more leverage to get out as much liquid as possible. It makes it easier to push down. You don’t have to use a stool but I do.

After the majority of the liquid is removed unfold the cheesecloth and take a peek. It should look formed and solid like the picture below. If it’s not, recover and continue to press to expel fluid.

Final Results

Once liquid has been expelled remove tofu brick by gently lifting the cheesecloth out of the tofu box.

The tofu can be prepared immediately. If you are not ready to use it right away place it in a container with cold water, cover and refrigerate. Use within 3-5 days. Enjoy!

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How To Make The Best Homemade Tofu

Make homemade tofu from scratch right in your own home. Only three ingredients: soy milk, a coagulant and water. Try this easy recipe for making homemade tofu.

Course Appetizer, Main Course

Cuisine Vegan, Vegetarian

Keyword protein, tofu, vegan, vegetarian

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Resting Time 25 minutes

Total Time 3 hours 25 minutes

Servings 10 ounces

Author jettskitchen.com

Ingredients

• 4 cups homemade soy milk
• 2 teaspoons Nigari
• 1/2 cup warm water

Instructions

1. Bring 4 cups of homemade soy milk to boil for 2 minutes and set aside. 

2. In a separate small bowl dissolve Nigari in warm water, stir gently just until it starts to thicken then add to the hot soy milk. Gently stir the milk to combine for about 10 - 15 seconds. Allow mixture to sit for 25 minutes.

3. Rule: for each cup of dried soybeans used to make soy milk add 1 teaspoon of Nigari to 1/4 cup warm water. For example, my soy milk recipe calls for 1 cup of dry soybeans. Since I make a double batch of soy milk I use 2 cups of dry beans. Therefore, when making my tofu recipe I add 2 teaspoons of Nigari to 1/2 cup of warm water.
4. While the mixture sits you will notice the liquid will begin to separate and form curds. This is normal.

5. Prepare Tofu Box by draping with cheesecloth that has been folded over two to three times leaving some cloth to hang over the edges. Place tofu box in a large bowl. Spoon and then pour all mixture into tofu box.

6. Take the cheesecloth that is overhanging, fold to the center and cover tofu. Using the tofu box lid aggressively press down on tofu to expel as much liquid as possible.

7. After most of the liquid is removed unfold the cheesecloth and take a peek. It should look formed and solid. If it's not, recover and continue to press to expel fluid.

8. Once liquid has been expelled, remove tofu brick by gently lifting the cheesecloth out of the tofu box.

9. The tofu can be prepared immediately. If you are not ready to use it right away place it in a container with cold water, cover and refrigerate. Use within 3-5 days. 

10. ENJOY!