🥣 Is tofu already one of your kitchen essentials? Why not take it to the next level and make tofu at home?
This homemade tofu recipe doesn’t require any complicated equipment or expert fermentation skills. With a little patience and a handful of ingredients, you’ll end up with fresh, affordable, healthy tofu recipe that’s so satisfying to make.
Please note: Making tofu is not entirely a matter of fermentation, unlike tempeh or miso. Here, we coagulate soy milk using nigari salt (magnesium chloride), much like when we curdle milk with rennet to make cheese!
Why Make Homemade Tofu?
✅ Super easy to make: You only need 2 ingredients!
✅ Tastier and more satisfying than commercial tofu.
✅ No additives, less packaging: You have even more control over what goes on your plate.
Homemade Tofu Recipe
Equipment
- Saucepan
- Kefirko Cheese Maker Kit (optional)
- Cheese bag (or colander + cheesecloth)
- Spatula
- Small bowl or glass
Ingredients
- 6 cups organic, high-protein soy milk > 3.6%
- 1 ½ tsps. nigari salt (magnesium chloride)
- 1 tbsp. lukewarm water
Steps
Prepare the Coagulant
- In a small bowl, dissolve the nigari salt in warm water.
Curdle the Milk
- Pour the soy milk into a saucepan. Bring it gently to a simmer (without boiling), then turn off the heat. Let it rest for 2 to 3 minutes.
- Pour the diluted nigari salt into the warm milk and stir very gently, turning 2-3 times with a spatula. Do not stir too much: you want to let the curds form slowly.
- Let it stand for 5 to 10 minutes: the curds will form naturally.
Drain and Press
- Carefully pour the curds into a cheese bag or colander lined with a clean cheesecloth. Fold the cloth over the curds to wrap them tightly, then place a weight on top, depending on the texture of tofu you want (see below). Leave for 30 minutes.
- If you have a Kefirko Cheese Maker, now is the time to use it! After 15 minutes, transfer the semi-drained curd to the container, place the pressing disc on top, and leave it to drain for another 15 minutes. This will allow your tofu to take shape.
Unmould and Rinse
- In a bowl of water, gently unmould the block of tofu and rinse it to remove excess nigari.
- The tofu is ready to use; you can enjoy it immediately!
Notes
What Texture for Your Tofu?
The weight used to press the tofu plays an essential role in the final texture:
- For medium-firm tofu, use a weight of around 1 lbs (500 g).
- For firm homemade tofu, use a weight of around 3 lbs (1.5 kg).
The heavier the weight, the denser the tofu will be, and the better it will hold its shape when cooked.
How to Store Homemade Tofu?
There are two options:
- In an airtight container: 2 to 3 days in the fridge.
- In a bowl, covered with water (change daily): up to 1 week.
Where to Find Nigari Salt?
Nigari salt, also known as magnesium chloride, is the key ingredient for making tofu! It can easily be found in any good organic grocery store.
Making tofu at home is simple, healthy, affordable, super rewarding, and opens the door to a multitude of recipes to delight the entire family!
Get the Tools!
We suggest the following products to make your own tofu from soy milk.
