The Best Homemade Tofu Recipe

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What You’ll Love About This Recipe

You’ll love how easy and rewarding it is to make tofu from scratch, with just a few simple ingredients and a little patience. The process is fun, and the result is fresher and more flavorful than store-bought tofu.

Customizable texture—make it silky soft or firm, depending on your preference.
No preservatives—enjoy pure, wholesome tofu with no additives or chemicals.
Budget-friendly—save money by skipping the store and making it at home.

Recipe

Making tofu at home is easier than you might think, and it allows you to enjoy fresh, preservative-free tofu with just a few simple ingredients. This recipe guides you through the process step by step, from soaking the soybeans to pressing the tofu into shape. With a little patience, you’ll have perfectly creamy tofu ready to use in your favorite dishes.

Ingredients:

2 cups dried soybeans
4-6 tsp nigari (magnesium chloride) or another coagulant (e.g., Epsom salt or gypsum)
10 cups water (divided)

Instructions:

Soak the soybeans overnight in water until they double in size.
Drain and rinse the soybeans, then blend them with 6 cups of fresh water until smooth.
Strain the blended mixture through a cheesecloth or nut milk bag to separate the soy milk from the pulp (okara).
Heat the soy milk in a large pot over medium heat, stirring constantly to prevent scorching. Bring it to a gentle boil, then reduce the heat and simmer for 5 minutes.
Dissolve the nigari in ½ cup of warm water.
Slowly pour the nigari solution into the hot soy milk while gently stirring. The soy milk will begin to curdle, forming curds and whey.
Let the mixture sit undisturbed for 10-15 minutes to allow the curds to fully form.
Line a tofu mold with cheesecloth and transfer the curds into the mold. Fold the cheesecloth over the top and press with a weight for 15-30 minutes, depending on how firm you want your tofu.
Remove the tofu from the mold, rinse it with cold water, and store it in water in the refrigerator until ready to use.

Notes:

Use a tofu mold or improvise with a perforated container and a weight.
The leftover pulp (okara) can be used in baking or as a meat substitute.

Equipment:

Blender
Cheesecloth or nut milk bag
Large pot
Tofu mold or perforated container
Weight for pressing

Time:

Prep time: 12 hours (soaking)

Cooking time: 1 hour

Cuisine:

Asian

Serving:

Makes approximately 1 pound of tofu.

Nutrition

Homemade tofu is a nutritious and versatile ingredient, rich in protein and essential nutrients. Below is a detailed breakdown of its nutritional content per 100g.

Nutrient	Amount
Calories	76 kcal
Protein	8.08 g
Fat	4.78 g
Carbohydrates	1.88 g
Fiber	0.3 g
Calcium	350 mg
Iron	1.57 mg
Magnesium	30 mg
Potassium	121 mg
Sodium	7 mg
Vitamin C	0 mg
Cholesterol	0 mg

What To Serve With It

I love pairing my homemade tofu with fresh, crunchy veggies like steamed broccoli or snap peas—they add a nice contrast to the soft texture. A drizzle of soy-ginger sauce or spicy peanut dressing makes it even better, turning a simple dish into something special. Don’t be afraid to mix and match sides and sauces until you find your perfect combo!

Complementary Side Dishes

Since tofu’s mild flavor makes it super versatile, you’ve got plenty of tasty side dishes to pair with it. I love serving it with steamed jasmine rice—it soaks up sauces beautifully. Stir-fried veggies like bok choy or snap peas add crunch, while roasted sweet potatoes bring a touch of sweetness. A simple cucumber salad with sesame dressing keeps things fresh, and kimchi adds a spicy kick. If you’re craving something heartier, try garlic sautéed greens or crispy roasted Brussels sprouts. Don’t forget a side of miso soup for warmth. Each bite complements tofu’s texture and lets its subtle shine.

Perfect Pairing Sauces

Tofu’s mild taste means it’s like a blank canvas, just waiting for a flavorful sauce to bring it to life. I love pairing it with a tangy peanut sauce—it’s creamy, nutty, and adds a punch of flavor. Soy ginger glaze is another favorite, blending sweetness with a hint of spice. For something fresh, I drizzle tofu with a zesty lemon tahini dressing, perfect for light meals. Spicy chili garlic sauce is great when I’m craving heat. Don’t forget teriyaki—its savory-sweet combo is always a hit. Experiment with sauces to find your perfect match; it’s half the fun!