At first glance, making homemade tofu may seem complicated and time consuming. However, there are only good reasons to take the plunge. With only 300g of soybeans, you can make 400g of tofu, 0.5l of milk and get almost 1kg of okara. Okara is the pulp left over after the soy milk has been extracted. It is rich in nutrients and can be used in all kinds of recipes. It is also very economical and you will soon realise this. You can buy 500 grams of soybeans for about 4.00 € in organic shops. Once you get the hang of it, making your own tofu is easy and exciting.

The production of tofu is very similar to that of cheese. To curdle the soya milk, Nigari salt, magnesium chloride from sea water, is used. Tofu is rich in protein, iron and calcium. Enjoy your discovery and taste!


Difficulty: Medium


  • 300 g yellow soybeans
  • 2.5 l water + soaking water
  • 1 tbsp Nigari salt


  • 1 tofu mould
  • 2 stamens
  • 1 large saucepan
  • 1 weight


Stage 1

Rehydrate the soybeans in a bowl by covering them with water for at least 12 hours. They will double in size and take on a more elongated shape.

Step 2

Rinse the seeds and blend them with a little water from the 2.5 l. The texture should be creamy. Be careful not to blend for too long, otherwise the okara will not be well filtered.

Step 3

Pour the mixture into a large saucepan and add the remaining water. Boil for 15 minutes, stirring and watching constantly. The mixture will foam a lot and it only takes a second of inattention for it to overflow. If necessary, remove the pan from the heat for a moment. Then continue cooking on low heat for 20 minutes.

Step 4

Once the mixture has cooled, it should be strained through a cheesecloth or chinois to extract the milk from the pulp. You should get about 1.8 litres of milk and 900 g of okara. Save the okara for other recipes.

Step 5

Return 1.2 litres of milk to the heat and remove from the heat before boiling. Mix one tablespoon of Nigari salt with a little water. Add the salt-water mixture to the milk off the heat and stir. Cover and leave to curdle for 20 minutes.

Step 6

Place the tofu mould in a shallow dish (e.g. a plate) and cover it with cheesecloth. Pour the curdled tofu into the mould with a skimmer. Close the cheesecloth and put the lid on. Put the weight on and leave to drain for 2 hours or more to obtain a firm tofu.

Once unmoulded, the tofu can be stored in a glass container with water in the refrigerator. Change the water every day. It will keep for 4 days.

Notes :

  • Okara can be frozen for later use
  • To obtain a silky tofu, do not put any weight on the lid.
  • If you use commercial milk, you can obtain about 300g of tofu with 1l of milk.
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