There is just something amazing about making your own food from scratch. This Homemade Tofu will taste better than anything you can ever buy in the grocery store and it’s easier to make than you might think!
A Versatile Plant-based Protein
We use tofu at least twice a week and even though tofu is not too expensive, we love to make our own from time to time. Importantly, it’s not hard to make but it does take some time. However, you will have such an a feeling of accomplishment after making your own first brick!
Additionally, you will probably also start to find more and more uses for tofu as well. Think beyond curries and stir fries, to recipes for homemade tofu jerky or classic tofu sour cream. There are endless plant-based recipes for you to use your own homemade tofu.
What You Will Need:
- Dried soybeans
- A Blender
- Nut Milk Bag
- Stockpot with Lid
- Food Thermometer
- Tofu Molding Box
- Something heavy to put on your tofu to press it
It’s Time to Make Homemade Tofu!
Tofu was always something that we thought could only be bought, but not anymore. This plant-based protein is actually fun to make and we guarantee you will have such a feeling of accomplishment along with some really good tofu to eat. Happy pressing!
An easy step-by-step recipe for how to make your own homemade tofu. It’s fun and much easier than one might think!
- 3 Cups Dry Soy Beans
- 2 Tbsp Nigari Coagulant
- Rinse the beans and look them over to remove any foreign objects like small stones.
- Soak the beans in a large bowl overnight. Make sure the beans are completely covered with water at all times.
- Make the soy milk. Drain the beans. You will notice that they have doubled in size. Working in batches in a high-speed blender, combine 2 cups of beans with 7 cups of water. Blend on high for one minute.
- Place the nut milk bag inside a large stock pot and pour your soy milk into the bag. Pinching the top of the bag closed, squeeze the bag to allow the liquid to pour into the pot. Discard the dry pulp or use it in your garden.
- When you have finished blending all of the beans you should have a stock pot full of raw soy milk. At this point skim off the foam created by the filter process.
- Heat the soy milk to 210°F and keep it at this temperature for 25 minutes. During this time, stir the milk constantly to avoid it from boiling over and forming a skin.
- After 25 minutes, turn off the heat. At this point you have drinkable soy milk. In a small bowl dissolve the nigari in 2 cups of warm water.
- When the soy milk has cooled to 180°F, pour in half the coagulant and stir it in gently. Wait 5 minutes and pour in the rest of the coagulant. Stir the pot one turn and let it sit for 25 minutes. Curds will immediately start forming.
- Line your tofu mold box with cheesecloth. When the soy milk has finished separating, use a slotted spoon to remove the curds and place them into the mold. When all the curds have been removed, fold the excess cloth over the top of the curds and place the lid on the box.
- Using something heavy on top of the box, press the curds into the mold. Allow the curds to press for one hour to produce an extra-firm tofu.
- You can use the tofu immediately or store in a sealable container filled with water in the refrigerator for up to five days. It can also be frozen for up to 6 months.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Homemade Tofu, Soybeans, Vegan, Plant-based Protein
Finally, if you have made this homemade tofu, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy pressing! 🙂