How to Make Tofu from Scratch

1. 1

   Soak Soybeans

   8-12 hr

   Rinse dry soybeans, then cover with plenty of water and let them soak overnight.

2. 2

   Blend & Strain

   15 min

   Drain the soaked beans, blend them with fresh water, and strain through a nut milk bag to separate soy milk from okara.

3. 3

   Cook Soy Milk

   20 min

   Heat the fresh soy milk to a boil, then reduce heat and simmer for 5-10 minutes, stirring constantly to prevent scorching.

4. 4

   Add Coagulant

   10 min

   Let the soy milk cool slightly, then gently stir in a dissolved coagulant like nigari or epsom salt.

5. 5

   Rest & Curdle

   20 min

   Cover the pot and let the mixture rest undisturbed for 15-20 minutes until distinct curds form and separate from the clear whey.

6. 6

   Press Tofu

   1-2 hr

   Carefully ladle the curds into a tofu press lined with cheesecloth and apply pressure for 1-2 hours to remove excess water.

7. 7

   Chill & Store

   30 min

   Remove the firm tofu block, submerge it in cold water, and chill in the refrigerator for at least 30 minutes before enjoying.