Make Tofu

 

You Too Can Make Fresh Tofu

Making your own tofu is fast, fun, and inexpensive! With every order of a SoyQuick Automatic Soymilk Maker™ (model SDZ-5), we will send you a durable, easy-to-clean tofu kit absolutely free as a gift from us to you. This kit, when purchased separately, has a retail value of $19.95.

Each tofu kit contains:

A high quality two piece press (5 x 4.25 x 3.5")
A large piece of cotton muslin
10 packets of tofu coagulator

Our tofu press is made from durable plastic with rounded corners. Customers like this design as it greatly assists in forming the block of tofu and it is very easy to clean. All you need to do is just rinse it and let it dry. We have found that a wooden tofu press that has hard-to-reach corners is more difficult to clean and maintain as bacteria and bits of tofu are often left behind.

How Do You Make Tofu?

To make tofu, you need a fresh batch of soymilk from your SoyQuick Automatic™ Soymilk Maker, tofu coagulator, and our easy-to-use tofu press. The coagulator will separate the soymilk into curds and whey that you pour into the tofu press. The press allows the water to drain off and forms the tofu into a block. Our tofu press comfortably fits one full batch of coagulated soymilk.

One batch of fresh soymilk makes approximately 7 - 14 oz (195-395 grams) of great tasting tofu. However, the size and firmness of your tofu is determined by how much water you press out and how long you leave the tofu "set" in the press. You can even make your own flavored tofu and tofu dessert, or add your favorite herbs to make delicious herb tofu. Simply add the desired ingredient as an extract or powder to the soymilk before adding the coagulant.

Make Soft and Hard Tofu

Follow soymilk making steps.
Stir in one package of Tofu coagulator or 1 ½ to 2 teaspoons of Nigari or Gypsum (adjust amount of each for desired firmness)
Cover pot and let stand for 20 minutes. Soymilk will separate into large curds and whey.

Center included cheesecloth over and into Tofu press (step 1).
Place Tofu press into a colander over a sink. Pour the curds and whey into the Tofu press (step 2).

Fold remaining sides of cheesecloth on top of Tofu and use the top paddle to press out water (step 3). For soft tofu, press gently to form the block and let stand for 15-20 minutes in the press. For firm tofu, press more forcefully and let stand in the tofu press with a weight on top (a glass of water for a light weight, or couple of books for a heavier weight) for 1 hour. The more the tofu is pressed, the firmer the tofu will be.

One batch of soymilk makes approximately 7-14 ounces (195-395 grams) of great tasting Tofu, depending on how much you press it.

Storing Tofu

Tofu can be stored in the refrigerator for up to 7 days. Cover the tofu with fresh cool water (filtered is best) and replace the water daily to prevent it from getting cloudy and growing bacteria. Make sure that the tofu is completely submerged.

What is Coagulator?

Tofu coagulators are mineral salts that separate the solid soy proteins from the water creating curds and whey. The coagulant that is included in your tofu kit is magnesium chloride, one of the most commonly used coagulants in tofu production. Synthetic magnesium chloride is on the National Organic Standards Board's list of accepted ingredients for organic certification.

Our coagulant is the food grade mineral in a powdered form and is manufactured expressly for the purpose of making tofu. It is conveniently pre-packaged in single use packets so that air, moisture, and light are kept out to ensure shelf life. Plus, with our single use packets you know that you are using the right amount every time, no measuring necessary!

Other tofu coagulators Available

Pure Gypsum
Tofu Coagulator
16 oz/ 454 g
Use 1-1/2 to 2 teaspoon (adjust amount for desired firmness).

Gypsum is a calcium rich, naturally occurring mineral that can be used in conjunction with our Natural Dried Refined Nigari to help coagulate soymilk for tofu and to add more calcium to your diet. It makes a softer, smoother tofu than Nigari.

Our Ultra Pure Gypsum exceeds 98 percent purity. It is used in enriched flour and breads, cereal baking powder, yeast foods, bread conditioners, canned vegetables, and artificially sweetened jellies, preservatives and, of course, tofu.

Calculating your calcium intake

4.242 grams of our Ultra Pure Gypsum is equal to 1000mg of calcium.

Natural Dried Refined Nigari
Tofu Coagulator
16 oz / 454 g
Use 1 ½ to 2 teaspoons (adjust amount for desired firmness)

This natural Nigari is the dried liquid remaining after the common table salt has been removed from the sea water. Nigari is mostly magnesium chloride with some magnesium sulfate and other trace elements found in the raw form. Refined Nigari is used as the natural solidifying agent in the preparation of tofu. It makes a firmer and more tender tofu than using Calcium Sulphate.

Make lots of great tasting tofu! For adding calcium to your tofu see our Ultra Pure Gypsum which can be used together with Nigari.

Store all coagulators at room temperature in sealed containers. Stored properly, they have a shelf life of 1 ½ to 2 years.

Where Do I Get More Coagulant?

You can purchase more tofu coagulant directly from Kitchen's Best Manufacturing Group Ltd. Visit our order page, or call us toll free at 1-888-769-5433, Monday-Friday, 8:00am-4:30pm, Pacific Time.

Our coagulant is currently sold in 50-packs, 100-packs and 200-packs, and shipping is free for registered SoyQuick™ customers in the United States and Canada. Ask about our multi-item discounts to maximize your savings!

We have lots of tofu information:

Making herb tofu

Making dessert tofu

Cooking with tofu

Tofu Recipes

Tofu Books