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Tofu (Homemade from Soybeans)

A recipe from From Scratch.

From ScratchTofuFromScratchSoybeansVeganHighProteinHomemade
Tofu (Homemade from Soybeans)

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

  1. Rinse dried soybeans → soak in 2 liters cold water 8–12 hours (or overnight) until doubled in size.
  2. Drain → rinse → blend soybeans in batches with 1.5 liters fresh water until very smooth (use high-powered blender).
  3. Strain mixture through cheesecloth/muslin into large pot → squeeze bag firmly to extract all soy milk (discard okara pulp or save for other recipes).
  4. Bring soy milk to gentle boil over medium heat → stir constantly to prevent scorching → skim foam → simmer 5–10 min.
  5. Remove from heat → let cool slightly to 75–85 °C (167–185 °F).
  6. Dissolve nigari/gypsum in 100 ml warm water → slowly drizzle into soy milk while stirring gently in one direction (do not over-stir).
  7. Let sit undisturbed 10–15 minutes → curds will separate from whey (clear yellowish liquid).
  8. 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.
  9. Unmold → cut into blocks → store in fresh water in fridge up to 5 days (change water daily).
  10. Makes about 800 g fresh tofu — creamy, clean-tasting homemade tofu from scratch.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.