Making Tofu from Scratch
To make tofu, soak dried soybeans, grind them into a slurry, boil the liquid, strain out the solids, and curdle the remaining soy milk with a coagulant. Once the curds separate, press the liquid out through a cloth to form a firm, dense block.
Patience matters more than the gear.
The secret to successful tofu is managing the heat during the boil; if you burn the soy milk, the entire batch will carry that acrid, scorched note.
- Large stockpot
- Nut milk bag or layered cheesecloth
- Tofu press or a colander lined with cheesecloth and weighted with a heavy can
- Thermometer
What goes in.
- 2 cupsdried yellow soybeans
- 8 cupswater (plus more for soaking)
- 2 tspgypsum (calcium sulfate) or 3 tbsp lemon juice
Watching the break
You are looking for the 'break'—the moment the clear, yellowish liquid separates from the white, fluffy curds. If it doesn't separate, stir in a tiny bit more coagulant and wait.
The method.
Soak the beans
Cover the dried soybeans with three inches of cold water and let them sit for at least 8 hours, preferably overnight. They should double in size and soften significantly.
Grind and strain
Drain the beans and blend them with 8 cups of fresh water in batches until smooth. Pour the slurry into a large pot and bring to a boil over medium heat, stirring constantly to prevent sticking.
Extract soy milk
Lower the heat and simmer for 10 minutes. Pour the mixture through a nut milk bag or cheesecloth into a clean bowl, squeezing hard to extract every drop of liquid. Discard the remaining pulp.
Curdle
Heat the soy milk to 160°F. Dissolve your coagulant in a half-cup of warm water and stir it into the milk gently. Stop stirring as soon as you see the curdling begin.
Press
Line a mold or colander with cheesecloth. Gently spoon the curds into the mold, fold the cloth over the top, and place a heavy object on top. Let it press for 20 to 30 minutes, depending on how firm you want the final block.
Other turns to take.
Silken Tofu
Skip the pressing stage and let the curds set directly in their container for a softer, jelly-like consistency.
When it doesn't go to plan.
Use a heavy-bottomed pot to minimize scorching.
The soy pulp left over, known as okara, is excellent when sautéed with seasonings.
Submerge the finished tofu in fresh, cold water in the refrigerator to keep it white and firm for up to five days.
The ones that keep coming up.
Why didn't my tofu curdle?
The milk likely wasn't hot enough or the coagulant wasn't mixed thoroughly. Try heating the mixture a few degrees higher next time.
Can I use store-bought soy milk?
Only if it contains no additives or thickeners. Fresh-ground beans provide the proteins needed for a clean, structural bond.
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