18/09/2026
How to Make Tofu from Soybeans
1. Soak your soybeans until they are well hydrated.
2. Blend the soybeans with water until very smooth.
3. Strain the mixture through a cheesecloth or cheese bag and squeeze well.
* Keep the liquid — that’s your soy milk.
* The leftover pulp, called okara, can be used for other recipes instead of throwing it away.
4. Boil the soy milk thoroughly. Stir occasionally to prevent it from burning or foaming over. Allow it to boil for about 10–15 minutes.
5. Turn off the heat and allow the soy milk to cool slightly.
6. Add your coagulant, such as lemon juice or vinegar.
7. Add the coagulant gradually, stirring very gently. You’ll notice the soy milk separating into white curds and a yellowish liquid called whey.
8. Leave it undisturbed for 10–15 minutes to allow the curds to fully form.
9. Pour the mixture into your cheesecloth or cheese bag.
10. Gather the cloth and allow the whey to drain, then gently press out the excess liquid.
11. Place a heavy object on top and press for about 20–60 minutes, depending on how firm you want your tofu.
Once your tofu is ready, you can either season it with salt or seasoning cube and fry it until golden brown. Or, you can make it saucy. For the saucy version, fry the tofu first until golden brown and set it aside. Then heat some oil, add your pepper mixture, season with salt or seasoning cube, and finally add the fried tofu. Mix everything together, and that’s it.
