How to make tofu at home with only a handful of ingredients? You won’t believe how simple it is. Let’s learn how to make tofu from scratch now!
In this article, you will have very detailed instructions on the tofu-making process and much more related information to help you make perfect homemade tofu for yourself and your loved ones.
Table of Contents
- What is Tofu?
- 3 Types of Soya Tofu
- Ingredients
- How to Make Firm Tofu
- How to Make Soft Tofu
- What to Serve with Tofu
- Homemade Tofu Recipes by Chef John
What is Tofu and Why It’s So Good?
Tofu is a very pure and clean vegan food that comes from China originally. Tofu is made from fresh soy milk that’s coagulated and pressed into solid blocks.
The term“tofu” is actually from Japanese, but it’s similar to the word “dòufu” in Chinese, “dou” means “soybean”, and “fu” means “curdled”.
Tofu has a very cool and refreshing taste. It does not have much flavor, but you can totally get the nuttiness and creaminess from it. Everyone can have as much tofu as they want without feeling heavy.
In fact, tofu is so nutritious for you. It’s a great source of plant-based protein. It’s low in calories, and it does not contain saturated fat. Also, it contains many other minerals to help you be more healthy and full of energy.
3 Types of Soya Tofu
There are three most common types of Chinese tofu that you normally find in most supermarkets: soft tofu, firm tofu and extra firm tofu.
Tofu can be used in a wide range of dishes and cooking methods depending on its degree of firmness. Let’s learn about them all and see which one best fits you.
1. Soft tofu (soy bean curd)
The texture of soft tofu is so soft and delicate. It looks silky smooth and the texture is custard or pudding-like. That’s why you need to be extra careful when you handle soft tofu.
Soft tofu usually tastes pretty rich and creamy. That’s why it’s best for making tofu soup, tofu stew, mapo tofu, or tofu fa (a sweet dessert with soy bean curd and sugared water).
2. Firm Tofu
Firm tofu has a more dense texture compared ro soft tofu. It holds the shape better and does not break or crumble so easily. This is probably the most popular type of tofu that most people love.
Firm tofu is quite soft and bouncy. It’s usually deep fried or grilled, so the texture is crispy on the outside but still creamy on the inside. Pair that with some simple soy sauce or fish sauce for more flavor.
You can also used fried firm tofu to make a lot of different stir-fry and sautéed dishes. It’s very popular in vegan and vegetarian diets to replace other source of protein from meat or seafood.
3. Extra Firm Tofu
Extra firm tofu has the most solid texture, so the shape most likely stays intact very well.
Compared to the other two, this type of tofu has a more pasty taste, and more chewy after cooking. For that reason, people prefer to use it for making vegan steak, or vegan sandwich patty.
Some people much prefer this extra dense and gritty texture. They also get a quicker satiety without consuming too many calories. Extra firm tofu is therefore the best option for people on a diet who also want to watch their weight and avoid eating too much meat.
Ingredients in Tofu
No matter what type of tofu you like, the ingredients in tofu are all the same. If you want to know how to make tofu from scratch, prepare the following:
1. Soybeans
Apparently, soybeans must be the primary ingredients for tofu making at home. This ingredient is so rich in essential amino acids, protein, fiber, vitamins and minerals.
Tofu and other products made from soybeans are really healthy, so it’s highly recommended to use everyday if you can. You can easily find soybeans at any grocery store, and they are super affordable.
2. Water
You use water in multiple steps of tofu making at home. First, you need water to soak the soybeans until they are softened.
You will also use water as a base to extract proteins and other nutrients from the soybeans. Just blend some water with the coagulating agent to create a mixture that solidifies the soy milk into a custard-like texture.
3. Coagulating Agent
This is an important component to transform soy milk to tofu. There are several different coagulating agents you can choose from, depending on which method you want to use.
Some of the most common examples are:
- Food-grade gypsum powder: A fine powder with a white color and no smell. When you incorporate this with soy milk, the coagulation process will start, and the protein from the soy milk will become custardy after a while.
- Epsom salt: It has a very similar use to gypsum powder. Putting it in soy milk will separate the curds and whey, forming the tofu. However, it’s not often used because it can make the tofu taste slightly bitter.
- Lemon juice: If you cannot find gypsum powder or Epsom salt, you can easily substitute it with lemon juice. The acid in lemon juice will lower the pH level in soy milk, making it destabilize and clump together to form the tofu.
How to Make Firm Tofu at Home
To master the art of making tofu at home from scratch, check out this easy step-by-step guide. You will be surprised how simple this process of tofu making at home is.
Prepare the Soy Milk
The first step in how to make tofu at home is to make soy milk. You need to soak the soybeans for at least 4 hours or overnight.
Then, put the soybeans and water in a blender, and blend until smooth.
Cook the Soy Milk
Filter the soybean residues using a cheesecloth, and then cook the liquid at 180°F for 10-15 minutes.
Turn off the heat. The soy milk is finished.
Coagulate the Soy Milk
Mix the coagulating agent with some water (at room temperature).
Pour it into the boiling hot soy milk and stir until dissolved.
Let the liquid cool down for about 20 minutes. The curds will start to separate from the whey and form.
Do not touch the curds while it’s forming. In the meantime, prepare a tofu mod and a cheesecloth.
Set the Curds
Then, after 20 minutes, scoop the curds to fill up a tofu mold with a wet cheesecloth inside.
It’s fine if you don’t have a tofu mold; you can make great homemade tofu without it. Just find a clean cheesecloth and something heavy to press the tofu.
Press the Tofu
Close the cheesecloth and press the lid down slowly using a heavy object to remove all excess water.
Let it sit for at least 6 hours until you get the tofu firmness you like.
Check the final product
Take the tofu out and check for its finished shape and its firmness. The tofu is now ready to be served or prepared into different dishes. Enjoy!
How to Make Soft Tofu or Soy Bean Curd
The process of soft tofu making at home is very similar to firm tofu. However, you do not cook the curds but only use the coagulating agent to help set the curd. That way, you can keep the smooth and silky texture.
Be careful when handling soft tofu because they are super delicate.
Tofu is calm and comforting, so it’s suitable to have when your body does not feel very well, or when you feel too hot, especially during the summertime. Moreover, its soft and smooth texture makes it perfect for your digestive system.
You can find many different recipes using all kinds of tofu. It’s such a versatile food item that’s incredibly easy to make into delicious dishes, especially in Asian cuisines.
Please check out awesome Asian recipes on the website here:
- How to Make The Best Shrimp Chow Mein Recipe (Plus Video)
- How To Make Pancit Bihon: The Best Filipino Rice Noodles
- How to Make Chinese Lobster Noodles with XO Sauce
- Best Chinese XO Sauce Recipe: How to Make & Use at Home
How to make tofu firmer?
To make the tofu firmer, you can add more coagulating agent, or you can press the tofu curds harder for a longer period.
How to make extra firm tofu?
For an extra firm tofu recipe, you do the same steps as firm tofu and use the same ingredients in tofu. However, you apply the double pressing method and do it for at least 1-2 hours.
To make it even firmer, put the tofu in the fridge with some water. This process also help make the tofu become firmer.
How to steam tofu ?
Steamed tofu is probably one of the easiest recipes ever.
Simply add it to a hot steam basket, close the lid, and cook for 5 minutes. There’s an even easier method, which you can just blanch the tofu in boiled water for a few seconds, and it’s good to go.
What to Serve with Homemade Tofu
You can make steamed or fried tofu to enjoy as an appetizer with some simple dipping sauce like fish sauce or soy sauce.
- Tofu often appears in hot soup or stew such as miso soup, sundobu jigae, and so on.
- You can stir-fry tofu as a meat-alternative option with vegetables such as cabbage, Bok Choy, carrots, broccoli, mushrooms, etc. to create a side dish and pair with steamed rice for your lunch or dinner.
- Tofu can be a topping for some refreshing salad. You can marinade the tofu and sear on both sides to add more flavor.
- Tofu can also be fried, and cut into small cubes to mix with fried rice or stir-fried noodles.
- Or you can slice the fried tofu thinly and add it to a bowl of hot ramen or udon. When the tofu absorbs the sweet and savory broth, it will become irresistible.
Homemade Tofu Recipes by Chef John
Making homemade tofu is easier than you think … Learn how to make tofu at home with Chef John’s easy-to-follow homemade tofu instructions.
How to Make Tofu at Home from Scratch
Making homemade tofu is so fun and simple! Learn how to make tofu at home with Chef John’s easy-to-follow guidance below.
Ingredients
- 9 oz. Soybeans
- 2 lb. Water
- 2 tbsp. Food-Grade Gypsum Powder
- 0.25 cup Water
Instructions
- Soak the soybean in water for 4 hours. Then, drain the water.
- Add the soybean and 1 liter of cold water to a blender and blend until the liquid turns smooth and milky.
- Strain soy milk at a time using a fine cheesecloth on top of a filter.
- Bring the filtered soy milk to a boil over medium heat in a large cooking pot. Be sure to stir the liquid constantly to prevent overflow and burn in the bottom of the pot. Continue to cook for two more minutes after boiling.
- In a large bowl, add gypsum powder and water and mix thoroughly.
- In the same bowl, pour the boiling soy milk, cover it with a plastic wrapper, and let it rest for 20 minutes. Now you have soybean curds. Do not touch the curds when it's forming.
- Using a tofu mold, cover the mold inside with wet cheesecloth, and scoop the curd into the mold.
- Fold the edges of the cheesecloth on top of the soybean jelly.
- Place a heavy object on top to press it down for 6 hours.
- Take the tofu out of the mold. You can steam, pan fry to add the tofu to your soup or stew. Enjoy!
Congratulations! You have all the information on how to make tofu from scratch. You can confidently make it at home now. I am sure after you succeed, you will feel so proud of yourself. And you make not have to ever buy tofu from the store again. Give it a try! I wish you the best of luck on this recipe!