Homemade Tofu - Basic Recipe

A Versatile and Healthy Material

There are many great things about tofu.

Artistically and technically, it is moldable, sets at room temperature, unmolds easily, and can be tinted. One limitation is that it needs to be pressed, which restricts the kind of mold you can use. Only those that allow drainage will work. You can have a look at my Tiny Tofu Temple for a custom mold example.

Nutritionally, tofu is rich in complete plant-based protein, low in saturated fat, and contains no cholesterol. It is also extremely versatile in the kitchen. Thanks to its neutral flavor, it can be seasoned in countless ways. It can be eaten hot or cold, baked, steamed, sautéed, fried, and used in both savory and sweet dishes.

As a sculptural material, I love its texture. With the right natural coloring, it can resemble plaster, concrete, or clay.

I’m not an expert, but even with a casual approach, I’ve gotten satisfying results. For more precise techniques, I encourage you to do your own research—but here’s a basic process that works well. Among the coagulants listed, I used calcium sulfate (gypsum), and it worked beautifully.

Made From Only Two Ingredients

To make tofu, you only need two ingredients:

• Soy milk
• A coagulant

Traditionally, tofu starts with whole soybeans and homemade soy milk. For convenience, I used pre-made soy milk and got great results. Just make sure it’s made only from soybeans and water, with no added ingredients.

How To Make Homemade Tofu From Soy Milk

Ingredients

• 1.5 liters (6 cups) unsweetened soy milk (preferably homemade or organic)
• ½ to 2 tablespoons (7.5 to 30 ml) coagulant, depending on the type used

Coagulant Options (Choose One)

• 2 tablespoons (30 ml) lemon juice
• 2 tablespoons (30 ml) apple cider vinegar or rice vinegar
• 1½ teaspoons (7.5 ml) nigari (magnesium chloride), dissolved in ¼ cup (60 ml) warm water
• 2 teaspoons (8 g) gypsum (calcium sulfate), dissolved in ¼ cup (60 ml) warm water

Instructions

1. Heat the soy milk: Pour the soy milk into a large pot. Heat gently until it reaches about 80–85 °C (175–185°F), just below boiling. Stir occasionally to prevent sticking.
2. Add the coagulant: Remove from heat. Slowly add the dissolved coagulant while gently stirring. Cover and let sit for 10–15 minutes without disturbing. Curds should begin to form.
3. Drain the curds: Using a slotted spoon, transfer the curds into a tofu mold until about three-quarters full. Press to remove water. Repeat until the mold is full and no more water can be extracted. Place a weight on top and let rest according to your preferred texture.
4. Press to desired texture:
   • 15 minutes: soft or silken tofu
   • 30 minutes: firm tofu
   • 1 hour or more: extra-firm tofu
5. Rinse and store: Unmold the tofu and rinse it under cold water. Store it in an airtight container filled with fresh water. Change the water daily. Keeps for 4 to 5 days in the fridge.