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Homemade Japanese Tofu
Learn how to make your own firm tofu from yellow soybeans and nigari, exactly as the Japanese do. This detailed recipe guides you from soaking the beans to the final pressing, with tips for storage and reusing the soy residue (okara).
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Cost Breakdown
Critical Success Points
- • Soaking the soybeans (8‑12 h)
- • Cooking the soy milk without burning
- • Reaching 80 °C before adding the nigari
- • Coagulation for 30 minutes without stirring
- • Pressing for at least 1 hour with 1 kg weight
Safety Warnings
- • Soy milk is very hot (≈80 °C) – handle with care to avoid burns.
- • Nigari is magnesium chloride – do not inhale the powder and avoid prolonged contact with the eyes.
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