How to make fresh tofu at home

If you ask us what is the best tasting tofu in the world, we will tell you it is fresh tofu made by hand. The taste of fresh tofu is marginally different from store bought tofu, so much so that you don’t even need to add other sauces for flavour. By adding only a little salt, you will find that it can be a satisfying meal alone. This is why we devoted ourselves to designing the modern tofu box, so that anyone can have this convenience at home. 

The ingredients for making tofu are rather simple: cooked soy milk and a natural coagulant. It is important to note that the quality of these two ingredients directly affects the taste of the tofu and its form. 

We recommend that you use fresh soy milk instead of the ordinary paper packaged cartons you find in the supermarket. At home, you can easily make fresh soy milk using a mixer, which we will walk you through in our video here. 

Because the water quality can really affect the taste of both the soy milk and the tofu, using filtered water or natural mineral water is recommended for the process, instead of ordinary tap water. 

There are many different kinds of tofu coagulants to be used when making tofu. However, the easiest for beginners, magnesium chloride, is also one of the best for taste. Alternatively, calcium sulphate is a commonly used coagulant. Here, we demonstrate the method using magnesium chloride as our example. 

The tofu-making process can easily be divided into three steps: 

Preparation, Coagulation and Pressing.

 I. Preparation 
  • First, we heat the cooked soy milk to about 85-90 degrees. This temperature is ideal for the reaction to take place between the soy milk and the natural coagulant. 

  • Then, we dissolve the appropriate amount of coagulant in a small amount of water. Using magnesium chloride, for example, the ratio would be 1 litre of soymilk to 3g of magnesium chloride, which should result in 150g of tofu. 

  • Now, we set up the tofu box and place the filter towel in Box M. 

II. Coagulation 
  • Now that we have our ingredients ready, begin to stir the solution evenly into the hot soymilk. 

  • After 10 seconds, you will begin to see the soy milk coagulate. The coagulation process is complete once the liquid between the coagulum becomes clear or transparent. 

  • Lastly, remove the coagulant/soy milk solution and place it into the filter towel in Box M, ensuring it is packed securely. 

III. Pressing
  • Here, we will begin by placing Box S on top for pressing. You can add the tofu stone or any other heavy objects such as cans or even water into Box S to ensure there is pressure. Our tofu stones are highly efficient and produce an even end-product, taking around 5-15 minutes for pressing. If you are using other heavy objects, the time may vary between 20-30 minutes. The scale on the box indicates the thickness of the tofu at the time. For example, if there are four points, it indicates that the tofu is four centimeters thick. The longer the pressing time, however, the denser and firmer the tofu will be. Depending on the taste you are wanting from your own fresh tofu, you can decide the pressing time. 

Once the tofu has been pressed to the thickness of your preference, you can remove the heavy object on top. Gently begin to open the filter towel and remove the tofu. 

Now, the tofu is ready to eat. Enjoy!