Homemade tofu is a versatile and nutritious staple that’s surprisingly simple to make. Crafted from just soybeans, water, and a coagulant, it results in a fresh, creamy texture that’s far superior to store-bought varieties. Whether you enjoy it grilled, stir-fried, or in soups, making tofu at home allows you to control the texture, from silken to firm, and customize it to your liking. It’s a rewarding process that brings wholesome goodness to your kitchen.
The origins of tofu trace back over 2,000 years to ancient China, where it was discovered accidentally while curdling soy milk. Its simplicity and nutritional value made it a beloved protein source across East Asia. Over time, tofu spread worldwide, celebrated for its adaptability in a variety of cuisines. By making tofu at home, you connect with this rich culinary history while enjoying a product that’s fresher and more flavorful than ever.
Homemade Tofu Recipe
- Prep Time: 15 minutes (plus 8 hours soaking)
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes
- Servings: 4
- Yield: About 1 block of tofu
Ingredients
- 2 cups dried soybeans
- 8 cups water
- 2 teaspoons coagulant (gypsum powder or lemon juice)
Instructions
- Soak soybeans in water overnight. Drain and blend with 8 cups of fresh water until smooth.
- Strain the mixture through a cheesecloth to extract soy milk. Heat the soy milk in a pot over medium heat until it simmers.
- Stir in the coagulant, remove from heat, and let the curds form for 10 minutes.
- Pour the curds into a tofu mold lined with cheesecloth. Press with a weight to remove excess liquid for 20-30 minutes.
- Unmold and refrigerate the tofu until ready to use.
This homemade tofu recipe brings fresh, healthy, and delicious results straight to your plate!
