Tofu is traditionally made using ‘nigari’, otherwise known as magnesium chloride, which is used to curdle the soy milk. However, we like to use lemon juice, which creates a slightly different texture and flavour – but in our opinion it’s just as good!
This recipe will make approximately 500g / 17.7oz of tofu, which is a regular sized block that will create at least 4-5 servings.
You’ll need a nut bag, skimmer or fine sieve and a tofu press. Instead of using a fancy tofu press, we simply cut holes into a tupperware box approximately 10cm x 10cm x 10cm in size. Then place another box on top and use a weight to press the tofu.
The leftover pulp is also known as Okara. It can be frozen then defrosted in batches and used as a flour in baking or even as a protein substitute in dinners. However it’s technically raw so you’ll need to cook the pulp first before eating it.
Soy milk has a tendency to stick to the bottom of the saucepan when it’s heated. It’s difficult to prevent this entirely (we’ve tested in different pans and varying heats) so your best bet is stirring regularly with a metal spoon while scraping the bottom to prevent sticking.
Add the soya beans to a large mixing bowl and cover with water almost to the top of the bowl (the beans will soak up a lot of water). Leave to soak for 6 hours or overnight.
Drain the soya beans and rinse them under cold water. Next blend the soaked beans in 3 litres / 101 fl.oz of water (we usually do this in three batches) until they've completed broken down. Then transfer the milk to a nut bag over a large mixing bowl. Keep squeezing the bag to extract the milk into the mixing bowl. This can take up to 10 minutes or until the pulp inside the bag is thick and mostly dry.
Transfer the soy milk to a large saucepan over a low-medium heat. Bring the milk to a very gentle simmer and cook for 15 minutes, stirring regularly. Use a skimmer or a fine sieve to remove any foam or skin (this is known as the ‘yuba’) that collects on the surface.
Meanwhile combine the lemon juice with 200ml / 6.8 fl.oz of water in a bowl. After the soy milk has finished simmering, remove from the heat and leave for a couple of minutes to settle. Then stir in roughly a third of the diluted lemon juice. Stir in the remaining diluted lemon juice in two more batches and keep stirring until the soy milk curdles. If the milk doesn’t curdle, add it back to a low heat until the curds form.
Use a skimmer or fine sieve to transfer the curds to your chosen press (see notes for what we use), which we place on a grill over a tray. Then press for a minimum of 15 minutes or longer depending on how firm you like your tofu (we leave ours to press for over an hour so it's extra firm). You might need to drain water from the top of the tofu while it's pressing.
You can eat the tofu immediately. Alternatively add the tofu to an airtight container and submerge it in water where it will last for up to 5 days in the fridge (we recommend changing the water daily).
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I tried this twice and the curds weren’t forming!! Is there a particular type of Soya Bean or brand I should use? My end result is too watery, I guess can use it as soya milk rather than let this second batch go to waste.
Hey Olivee. Sorry to hear that. As long as you use dried soya beans the soy milk should curd properly. Have you tried adding the soy milk back on the heat after you add the lemon juice? The milk needs to be hot enough for the curds to form. Hope that helps 🙂
Hey Renee. In the notes below the first photo we say “Instead of using a fancy tofu press, we simply cut holes into a tupperware box approximately 10cm x 10cm x 10cm in size. Then place another box on top and use a weight to press the tofu”. Hope that helps!
Great recipe! Thanks so much. I’m wondering what to do with the byproducts. Do you have any suggestions for what I can use the water which is the byproduct of the curds being pressed? Specific examples of what to do with the raw okara. How do You add it to means as protein?
I’m going to try making this, has anyone added spices to this during the milk curdling time or maybe the blending time, onion, garlic, cilantro, curry?
I was thinking of trying spiced tofu?
The first time I made this, I followed the recipe, and it turned out great. My second attempt I followed to a tee, and it only curdled 3/4 of the liquid. I had a lot of liquid leftover compared to the first time. Is it possible to add a little less liquid next time to help it curdle?
I put it back on the heat too and added a few more drops of lemon juice…it helped but didn’t curdle fully. I don’t want to give up making my own….please help.
I have been searching for tofu in Lebanon without success and looked on the Vegan Social group for Lebanon and found your recipe. I need to buy some soy beans (if I can find any) and give this a try. I also need to look for identical plastic boxes of the dimension you mentioned to use for straining. Thank you. If this is easy and fool proof and works every time…I will be a convert and making it at home…will check back later.
25 Comments
This is so awesome!! Can’t wait to make it Thanks a lot!
Thanks Alex! Hope you enjoy the recipe 🙂
Bought my soya beans and planning on making this tomorrow. Thanks so much for the recipe.
I’ve been dreaming about making this since I saw your video! Tonight I did it! Worked like a dream and so delicious!! Thank you for the recipe!
Thanks Chantelle!
I tried this twice and the curds weren’t forming!! Is there a particular type of Soya Bean or brand I should use? My end result is too watery, I guess can use it as soya milk rather than let this second batch go to waste.
Hey Olivee. Sorry to hear that. As long as you use dried soya beans the soy milk should curd properly. Have you tried adding the soy milk back on the heat after you add the lemon juice? The milk needs to be hot enough for the curds to form. Hope that helps 🙂
Use a skimmer or fine sieve to transfer the curds to your chosen press (see notes for what we use), Where are the notes? I don’t see any.
Hey Renee. In the notes below the first photo we say “Instead of using a fancy tofu press, we simply cut holes into a tupperware box approximately 10cm x 10cm x 10cm in size. Then place another box on top and use a weight to press the tofu”. Hope that helps!
The easiest and best tofu recipe! Thank you very much! I cooked it several times, everything is perfect!
Great recipe! Thanks so much. I’m wondering what to do with the byproducts. Do you have any suggestions for what I can use the water which is the byproduct of the curds being pressed? Specific examples of what to do with the raw okara. How do You add it to means as protein?
If the soy didn’t stick to the pan I’d do this all the time. It came out perfectly and tasted amazing, but the pan….so hard to clean.
I use a heavy based Le Cruset milk pan. It literally just wipes off.
I tried it and it came out perfectly. Thank you.
I’m going to try making this, has anyone added spices to this during the milk curdling time or maybe the blending time, onion, garlic, cilantro, curry?
I was thinking of trying spiced tofu?
The first time I made this, I followed the recipe, and it turned out great. My second attempt I followed to a tee, and it only curdled 3/4 of the liquid. I had a lot of liquid leftover compared to the first time. Is it possible to add a little less liquid next time to help it curdle?
I put it back on the heat too and added a few more drops of lemon juice…it helped but didn’t curdle fully. I don’t want to give up making my own….please help.
why do you have to store the tofu in water? can you just store it in airtight container?
Storing the tofu in water will help preserve it so it lasts for longer. If you change the water regularly it will store for weeks.
Can you use ready made soy milk from store or must I make my own from your easy recipe?
Yes you can definitely use shop-bought soy milk!
sadly it did not cuddle 🙁 I added it back to heat for awhile hoping it would eventually curdle but no luck
Oh no. You could also try adding more lemon juice, but other than that we’re not sure why it wouldn’t curdle, sorry!
Could you use ACV or lime juice? I’m in Costa Rica & lemon/lemon juice is not easily found
Is it possible to add salt and spices?
I have been searching for tofu in Lebanon without success and looked on the Vegan Social group for Lebanon and found your recipe. I need to buy some soy beans (if I can find any) and give this a try. I also need to look for identical plastic boxes of the dimension you mentioned to use for straining. Thank you. If this is easy and fool proof and works every time…I will be a convert and making it at home…will check back later.