Homemade Soft Tofu
Silky, delicate curds made from scratch with just soybeans and a coagulant.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Allergens
Soy
This homemade soft tofu relies on fresh soy milk curdled gently with nigari or Epsom salt, then set without heavy pressing to preserve its custardy texture. It's ideal served warm with soy sauce and scallions, or chilled in soups and salads. Making it from scratch yields a cleaner, sweeter soy flavor than most store-bought versions.
Ingredients
- 2 cups dried soybeans
- 10 cups water, for soaking and blending
- 8 cups water, for cooking soy milk
- 2 teaspoons nigari (magnesium chloride) or Epsom salt
- 1/4 cup warm water, for dissolving coagulant
Method
-
Rinse the dried soybeans and place them in a large bowl. Cover with 6 cups of water and soak at room temperature for 8 to 12 hours, or overnight, until the beans are swollen and soft.
-
Drain the soaked soybeans and rinse well. Working in batches, blend the beans with 4 cups of fresh water until smooth and frothy, about 2 minutes per batch.
-
Line a large bowl with a nut milk bag or several layers of cheesecloth. Pour the blended soybean mixture through the bag and squeeze firmly to extract all the soy milk, discarding the dry pulp (okara).
-
Pour the raw soy milk into a 6-quart saucepan and add the 8 cups of water for cooking. Bring to a boil over medium-high heat, stirring frequently to prevent scorching and foaming over.
-
Once boiling, reduce heat to low and simmer gently for 5 minutes, stirring occasionally.
-
Remove the soy milk from heat and let it cool slightly until it reaches about 175°F, roughly 5 minutes.
-
Dissolve the nigari or Epsom salt in the 1/4 cup of warm water.
-
Slowly drizzle the dissolved coagulant into the hot soy milk while gently stirring in one direction for about 10 seconds, then stop stirring and cover the pot.
-
Let the covered pot sit undisturbed for 15 to 20 minutes, allowing soft curds to form and separate from the clear whey.
-
Using a ladle, gently skim the soft curds from the pot, taking care not to break them up, and transfer directly to serving bowls, or ladle into a cloth-lined mold for a few minutes if a firmer shape is desired.
-
Serve the soft tofu warm, or refrigerate in its whey until ready to use, up to 3 days.
Rate this recipe
Homemade Soft Tofu
This homemade soft tofu relies on fresh soy milk curdled gently with nigari or Epsom salt, then set without heavy pressing to preserve its custardy texture. It's ideal served warm with soy sauce and scallions, or chilled in soups and salads. Making it from scratch yields a cleaner, sweeter soy flavor than most store-bought versions.
2 hr 6 servings 150 cal
Ingredients
- 2 cups dried soybeans
- 10 cups water, for soaking and blending
- 8 cups water, for cooking soy milk
- 2 teaspoons nigari (magnesium chloride) or Epsom salt
- 1/4 cup warm water, for dissolving coagulant
Method
- 1
Rinse the dried soybeans and place them in a large bowl. Cover with 6 cups of water and soak at room temperature for 8 to 12 hours, or overnight, until the beans are swollen and soft.
- 2
Drain the soaked soybeans and rinse well. Working in batches, blend the beans with 4 cups of fresh water until smooth and frothy, about 2 minutes per batch.
- 3
Line a large bowl with a nut milk bag or several layers of cheesecloth. Pour the blended soybean mixture through the bag and squeeze firmly to extract all the soy milk, discarding the dry pulp (okara).
- 4
Pour the raw soy milk into a 6-quart saucepan and add the 8 cups of water for cooking. Bring to a boil over medium-high heat, stirring frequently to prevent scorching and foaming over.
- 5
Once boiling, reduce heat to low and simmer gently for 5 minutes, stirring occasionally.
- 6
Remove the soy milk from heat and let it cool slightly until it reaches about 175°F, roughly 5 minutes.
- 7
Dissolve the nigari or Epsom salt in the 1/4 cup of warm water.
- 8
Slowly drizzle the dissolved coagulant into the hot soy milk while gently stirring in one direction for about 10 seconds, then stop stirring and cover the pot.
- 9
Let the covered pot sit undisturbed for 15 to 20 minutes, allowing soft curds to form and separate from the clear whey.
- 10
Using a ladle, gently skim the soft curds from the pot, taking care not to break them up, and transfer directly to serving bowls, or ladle into a cloth-lined mold for a few minutes if a firmer shape is desired.
- 11
Serve the soft tofu warm, or refrigerate in its whey until ready to use, up to 3 days.