By Rajlakshmi
April 7, 2026
Making your own tofu may seem difficult, but it is actually a rather straightforward process. After you've done it once, you may decide to create your own tofu in the future.
You cannot use previously cooked soybeans, such as canned soybeans. Seek out fresh, raw soybeans.
Nigari, or magnesium chloride, is the primary coagulant used in Japan for real tofu. You can use gypsum or epsom salts too.
If you don't have cheesecloth, use a potato masher or a cotton dish towel to press as much liquid as you can through a fine mesh strainer.
Collect the curds with a slotted spoon and place them in a colander. The colander lets the tofu drain.
To keep, place the tofu in water in the refrigerator for 2 to 3 days, changing the water daily. Remember, this is fresh tofu with no preservatives!