Tofu (Homemade from Soybeans)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesTofuFromScratchSoybeansVeganHighProteinHomemade

Nutrition (per serving)
140Calories
16 gProtein
4 gCarbs
8 gFat
1 gSugar
20 mgSalt
Ingredients
- 300 g Dried soybeans
- 3 liters (plus more for soaking) Water
- 1–2 tsp nigari dissolved in 100 ml water (coagulant) Nigari (magnesium chloride) or gypsum (calcium sulfate)
- for pressing Cheesecloth or muslin
Method
- Rinse dried soybeans → soak in 2 liters cold water 8–12 hours (or overnight) until doubled in size.
- Drain → rinse → blend soybeans in batches with 1.5 liters fresh water until very smooth (use high-powered blender).
- Strain mixture through cheesecloth/muslin into large pot → squeeze bag firmly to extract all soy milk (discard okara pulp or save for other recipes).
- Bring soy milk to gentle boil over medium heat → stir constantly to prevent scorching → skim foam → simmer 5–10 min.
- Remove from heat → let cool slightly to 75–85 °C (167–185 °F).
- Dissolve nigari/gypsum in 100 ml warm water → slowly drizzle into soy milk while stirring gently in one direction (do not over-stir).
- Let sit undisturbed 10–15 minutes → curds will separate from whey (clear yellowish liquid).
- Line tofu press or colander with cheesecloth → ladle curds into press → fold cloth over top → press gently with weight (e.g. pot of water) 15–30 min for soft tofu, 45–60 min for firm.
- Unmold → cut into blocks → store in fresh water in fridge up to 5 days (change water daily).
- Makes about 800 g fresh tofu — creamy, clean-tasting homemade tofu from scratch.
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