Make Tofu At Home – A Step-by-Step Guide

Oct 22, 2023 | Wellness & Lifestyle

Tofu, a versatile plant-based protein, offers numerous health benefits. Rich in iron, calcium, and protein, it aids in muscle building and bone strength. Its low saturated fat content supports heart health, reducing the risk of cardiovascular issues. Tofu’s soy-based nature contains isoflavones, known for potential cancer-fighting properties. With minimal calories and cholesterol, it aids in weight management and maintains healthy cholesterol levels. Its versatility makes it a nutritious addition to various diets.


  • 1 cup dried soybeans
  • Water for soaking and blending
  • Coagulant (vinegar or lemon juice)
  • Cheesecloth or tofu press
  • Heavy object (if using cheesecloth)
  • Large pot
  • Blender or food processor
  • Cooking thermometer
  • Colander
  • Bowl
  • Tofu mold (optional)

Step-by-Step Guide:

Soaking the Soybeans:

  1. Rinse 1 cup of dried soybeans under cold water.
  2. Place the soybeans in a large bowl and cover them with water. Ensure the water level is at least a few inches above the beans.
  3. Soak the beans for at least 8-12 hours or overnight. This softens them for blending.

Blending the Soybeans:

  1. Drain the soaked soybeans and rinse them thoroughly.
  2. In a blender or food processor, add the soaked soybeans with fresh water (around 4 cups) in batches.
  3. Blend until you achieve a smooth, creamy consistency without any large pieces of beans remaining.

Straining the Soy Milk:

  1. Place a large pot on the stove and line it with a clean cheesecloth or a nut milk bag.
  2. Pour the blended soy mixture into the cheesecloth or bag, allowing the soy milk to strain into the pot. Gather the cloth and squeeze out as much liquid as possible.

Heating the Soy Milk:

  1. Transfer the pot with the soy milk to the stove.
  2. Heat the soy milk over medium heat, stirring frequently to prevent it from sticking to the bottom.
  3. Use a cooking thermometer to monitor the temperature. Heat the soy milk to around 180°F (82°C) but avoid boiling it.

Adding the Coagulant:

  1. Prepare your coagulant by mixing 2-3 tablespoons of vinegar or lemon juice with ½ cup of water.
  2. Gradually pour the coagulant mixture into the heated soy milk while stirring gently. You’ll notice curds starting to form as the mixture separates into curds (solids) and whey (liquid).

Draining the Curds:

  1. Once the curds have fully formed, turn off the heat and let the mixture sit for 10-15 minutes to allow the curds to settle.
  2. Place a tofu mold (or use a colander lined with cheesecloth) over a bowl.
  3. Carefully ladle or pour the curds into the mold or colander to strain out excess liquid. Press gently to compact the curds.

Pressing the Tofu (Optional):

If using a tofu mold, place a weight (like a heavy object or tofu press) on top of the curds to press them further and shape the tofu. Leave it for 15-30 minutes to set.

Chilling and Storing:

  1. Once pressed, carefully remove the tofu from the mold or cheesecloth.
  2. Place the tofu in a bowl of cold water and refrigerate for at least 1-2 hours to help it firm up.
  3. After chilling, your homemade tofu is ready to be sliced, cubed, or cooked as desired.


  • Experiment with the coagulant amount for desired firmness.
  • Store tofu in a container filled with water in the refrigerator. Change the water every day to maintain freshness.
  • Use the whey (liquid drained from tofu) in soups, smoothies, or as a substitute for water in baking for added nutrition.

Enjoy your homemade tofu—fresh, customizable, and free from additives!


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