# Homemade Tofu

- Servings: 1 block
- Category: Dinner
- Difficulty: medium
- Diet: vegan, vegetarian, dairy-free
- Language: en

## Ingredients

- 2 cup dry soybeans
- 6 cup water
- 1 tsp nigari

## Instructions

1. Soak soybeans in water for at least 8 hours.
2. Rinse the soaked beans.
3. Blend the soaked soybeans with fresh water until completely smooth.
4. Transfer the mixture to a large pot with more water, bring to a boil, and remove from the heat once the foam starts to expand rapidly.
5. Strain the mixture through a cheesecloth, squeezing out the soy milk from the pulp.
6. Simmer the strained soy milk for 10-15 minutes.
7. Remove the soy milk from heat and stir in the nigari (coagulant) in three turns.
8. Let the mixture sit for a few minutes to let the soy milk curdle.
9. Skim some of the liquid off and ladle the curds into a prepared tofu mold lined with cheesecloth.
10. Apply pressure with a weight and let press for 30 minutes to achieve a medium-firm texture.
11. Transfer the tofu to cool water to firm up and remove bitterness from the coagulant.

## Equipment

- blender
- pot
- strainer
- cheesecloth
- tofu mold
- wooden spoon
- ladle
- knife

## Tips

- The leftover soy pulp (okara) can be saved to use in other recipes.
- Vary the amount of pressure used while pressing to adjust the firmness of the tofu.

## Source

- Original video: https://www.tiktok.com/t/ZP8TdsDPE/
- Creator: sarahsvegankitchen
- Recipe page: https://www.cliprecipe.com/recipe/6d43dd28-dc04-4a8b-bfc2-d77ee2651fcd
- Extracted: 2026-09-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt