Homemade Japanese Tofu

Ingredients

• 250 g Yellow soybeans (To be soaked 8‑12 h before use)
• 1 L Water (for blending) (Preferably filtered water)
• 3 g Nigari (magnesium chloride) (Tofu coagulant)
• 150 ml Warm water (to dissolve the nigari) (About 10 tablespoons)
• 1 piece Cheesecloth (To filter soy milk and shape the tofu)
• 1 kg 1 kg weight (For pressing the tofu)
• 0.5 teaspoon Salt (optional) (To adjust tofu seasoning)

Instructions

1. Soaking the soybeans

   Place the 250 g of yellow soybeans in a large bowl, cover with cold water and let soak for 8 to 12 hours (ideally overnight).

   Time: PT10H

2. Draining and rinsing

   Drain the soaked beans and rinse them thoroughly under running water.

   Time: PT10M

3. Blending with water

   In the blender, add the drained beans and 1 L of water. Blend in two or three batches according to the blender’s capacity until you obtain a smooth liquid.

   Time: PT5M

4. Filtering the soy milk

   Pour the mixture into a sieve lined with cheesecloth. Press the cheesecloth well to extract as much liquid as possible. Reserve the residue (okara) for other recipes.

   Time: PT5M

5. Cooking the soy milk

   Transfer the filtered milk to the pot, bring to low heat and let simmer for 5 minutes, stirring regularly to prevent the milk from sticking to the bottom.

   Time: PT5M

   Temperature: low heat

6. Preparing the nigari

   In a small bowl, dissolve 3 g of nigari in 150 ml of warm water (about 10 tablespoons). Mix until fully dissolved.

   Time: PT2M

7. Cooling the milk

   Remove the pot from the heat and let the soy milk cool to about 80 °C.

   Time: PT5M

   Temperature: 80°C

8. Coagulation

   Pour the dissolved nigari into a large mixing bowl, immediately add the cooled soy milk, stir gently, cover and let coagulate for 30 minutes.

   Time: PT30M

9. Preparing the mold

   Place a clean cheesecloth in the tofu mold (or in the first box), making sure it covers the edges well.

   Time: PT5M

10. Pressing the tofu

    Pour the curd into the mold, fold the cheesecloth over the top, place the 1 kg weight and let press for 1 hour.

    Time: PT1H

11. Unmolding and storage

    Carefully remove the tofu from the mold, place it in a container filled with cold water and keep it in the refrigerator. Change the water daily for 5‑6 days.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

8 g

Carbohydrates

2 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Yellow soybeans: White soybeans
• Instead of Nigari (magnesium chloride): Calcium sulfate (gypsum), Lemon juice
• Instead of Cheesecloth: Very fine kitchen towel, Mousseline
• Instead of 1 kg weight: Canned goods, Filled water bottles
• Instead of Salt (optional): Sea salt

Equipment Needed

• Blender or mixer
• Large pot or saucepan
• Cheesecloth
• Large bowl
• Tofu mold or two small boxes of the same size
• 1 kg weight
• Kitchen thermometer
• Wooden spoon or spatula
• Measuring spoons
• Timer or stopwatch

Critical Steps — Do Not Skip

• Soaking the soybeans (8‑12 h)
• Cooking the soy milk without burning
• Reaching 80 °C before adding the nigari
• Coagulation for 30 minutes without stirring
• Pressing for at least 1 hour with 1 kg weight

Chef Tips from the Video

• Use fresh, high‑quality soybeans for a milder flavor.
• A kitchen thermometer is essential to reach precisely 80 °C.
• Press the tofu on a flat surface to avoid deformation of the final block.
• If you don’t have cheesecloth, choose a very fine, clean cotton towel.

Troubleshooting

Storage

Refrigerator: Store the tofu immersed in fresh water, change the water daily. Keeps 5‑6 days.

Freezer: Tofu can be frozen in an airtight bag for up to 2 months. Thaw in the refrigerator before use.

Room temperature: Do not store at room temperature; it will spoil quickly.

Make-Ahead Tips

• Tofu can be pressed the day before and kept in water in the refrigerator.
• For ultra‑firm tofu, increase the pressing time to 2 hours or use a 2 kg weight.
• Okara (soy pulp) can be frozen and later used in biscuit or patty recipes.