What Is Tofu Made From? Ingredients & How It's Made

Tofu, also known as bean curd, is a soft, versatile food made by coagulating soy milk and pressing the resulting curds into blocks. It originated in China over 2,000 years ago and is a staple protein across East and Southeast Asian cuisines. The process is remarkably simple, requiring just three main ingredients—soybeans, water, and a coagulant—which makes it a great plant-based protein for stir-fries, soups, and desserts.

Ingredients

1 cup (200 g) dried soybeans
4 cups (960 ml) water, for soaking
4 cups (960 ml) water, for blending
1.5 tsp (7 g) food-grade calcium sulfate (gypsum) OR 2 tbsp (30 ml) lemon juice or white vinegar
1/4 cup (60 ml) water, to dissolve the coagulant
Ice water, for cooling (optional)

Instructions

Rinse the dried soybeans and soak them in 4 cups (960 ml) of water for 8–12 hours or overnight. They should double in size and split easily when pressed.
Drain and rinse the soaked beans. Discard the soaking water.
In a blender, combine the soaked beans with 4 cups (960 ml) of fresh water. Blend on high for 2–3 minutes until smooth and frothy.
Line a large pot with a nut milk bag or a clean, thin kitchen towel. Pour the blended mixture into the bag, gather the top, and squeeze firmly to extract as much soy milk as possible. The pulp (okara) left behind can be saved for other recipes.
Place the pot with the soy milk over medium heat. Stir frequently to prevent scorching. Bring it to a gentle boil, then reduce heat to low and simmer for 5 minutes. Skim off any foam that rises to the surface.
Remove the pot from heat. In a small bowl, dissolve the coagulant (calcium sulfate, lemon juice, or vinegar) in 1/4 cup (60 ml) of water.
While stirring the soy milk gently in one direction, slowly pour the coagulant mixture into the pot. Stop stirring, cover, and let it sit undisturbed for 15 minutes. The curds and whey will separate.
Line a tofu mold or a colander with cheesecloth. Gently ladle the curds into the mold, leaving the whey behind.
Fold the cloth over the curds, place a weight (like a small plate or can) on top, and press for 20–30 minutes. The longer you press, the firmer the tofu.
Carefully remove the tofu from the mold, transfer it to a bowl of cold or ice water to cool completely, then drain and use as desired.

Tips

Coagulant choices: Calcium sulfate (gypsum) gives a smooth, silken texture; lemon juice or vinegar yields a slightly firmer, more rustic tofu. Use food-grade gypsum, not construction plaster.
Don’t skip soaking: Proper soaking softens the beans and maximizes milk extraction. If you’re short on time, soak in hot water for 3–4 hours instead, but the texture may be slightly less creamy.
Press for firmness: For extra-firm tofu, press for up to 1 hour and change the cloth halfway. For silken tofu, skip pressing entirely and let it set in a shallow dish.
Common mistake: Boiling the soy milk too vigorously can cause it to foam over and scorch. Keep the heat moderate and stir often.

Serving Suggestions

Fresh tofu is delicious served cold with a drizzle of soy sauce, sesame oil, and chopped scallions (known as hiyayakko in Japan). It also shines in hot and sour soup, mapo tofu, or simply pan-fried until golden and tossed with vegetables and a savory sauce. Silken tofu can be blended into smoothies or used in desserts like chocolate mousse.

Variations

Silken tofu: Use the same soy milk but don’t press the curds; instead, ladle them into a mold and let them set for 30–40 minutes. This yields a custard-like texture.
Firm/extra-firm tofu: Press the curds longer (up to 1 hour) and use a heavier weight. This is ideal for grilling or stir-frying.
Fermented tofu (furu): Cut firm tofu into cubes, air-dry for a day, then ferment in a brine of rice wine, salt, and spices for several weeks. This is a complex, traditional condiment.
Smoked tofu: After pressing, marinate in soy sauce and liquid smoke, then smoke over tea leaves or wood chips for 20 minutes.

Storage and Reheating

Fresh homemade tofu will keep in the refrigerator submerged in cold water for 3–4 days. Change the water daily to maintain freshness. To freeze tofu, drain it, cut into cubes, and place in a freezer-safe bag for up to 3 months. Frozen tofu develops a spongy texture that absorbs marinades well. To reheat, simply simmer in soup or stir-fry directly from frozen—no need to thaw first.

Frequently Asked Questions

Can I use store-bought soy milk instead of making my own?
Yes, but the results vary. Look for unsweetened soy milk with a high protein content (at least 7 g per cup). Avoid brands with added thickeners like carrageenan or gum, as they can prevent curd formation. You may need to add a bit more coagulant.

Why didn’t my soy milk curdle?
This usually happens if the soy milk is too diluted, the coagulant is old, or the mixture wasn’t hot enough. Ensure the soy milk reaches a gentle boil before adding the coagulant, and use fresh coagulant. If it still doesn’t curdle, add a little more dissolved coagulant and wait another 10 minutes.

What is okara and can I use it?
Okara is the soybean pulp left after straining the milk. It’s high in fiber and can be used in veggie burgers, pancakes, or baked goods. It freezes well for up to 3 months.

Is homemade tofu cheaper than store-bought?
Generally yes, especially if you buy soybeans in bulk. However, the time and effort involved may not be worth it for everyone. Many people make tofu at home for the superior fresh flavor and texture.

Can I make tofu without a soy milk maker?
Absolutely. A blender and a large pot are all you need. A nut milk bag or clean cloth is helpful for straining, but you can also use a fine-mesh sieve lined with a towel.

How do I know when the tofu is done pressing?
The tofu is done when it holds its shape and feels firm to the touch. If it’s too soft, press a little longer; if it’s too hard, reduce pressing time next batch. The texture is a matter of personal preference.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

What Is Tofu Made From? Ingredients & How It’s Made