I first tried tofu after I moved to China. Even though I am not a vegetarian, since then I’ve been eating less meat and have been feeling healthier. Seeing the benefits of eating less meat and substituting it with tofu, I decided to learn how to make tofu by myself.

I really started to notice some obvious benefits of tofu when my family tried it on their visit to China. Coming from a region whose cuisine consists heavily of meat and bread, my father has had digestion issues for a long time. Miraculously, after about a week of eating tofu, all the issues seemed to go away. However, when he went back home and reverted to his old eating habits (and no tofu), the issues came back again.

What is Tofu

Tofu, also called bean curd, is a plant-based protein food. It is made from soybeans, water, and a coagulant or curdling agent. Depending on the coagulant, its texture can vary in softness, which results in several varieties of tofu. The curdled soybean milk is pressed and forms solid tofu blocks. The whole process resembles that of cheese making.

Tofu is very nutritious. It is high in protein, calcium, and iron but low in fat and calories. It is a great addition to any vegetarian or vegan cooking. If you are a heavy meat eater, I urge you to try it and discover the benefits for yourself.

Tasty and affordable, tofu is a staple food in many Asian cuisines. Due to its nutritional value, tofu has steadily been gaining popularity in the west as well.

It is believed that tofu was discovered in China more than 2000 years ago. One of the theories suggests that tofu was discovered by accidentally mixing fresh soymilk with nigari (which is what remains after extraction of salt from sea water). Nigari is still used nowadays as a coagulant for tofu with firmer textures.

Tofu Varieties

There are many varieties of tofu.  Which variety is made depends on how much water gets extracted during the process of making it. The rule is the more water content, the softer the tofu; less water and the tofu gets firmer.

You would be surprised to find out how many varieties one can find in a regular Chinese supermarket. It ranges from silken, soft, medium, firm, extra firm, super firm, smoked, pressed, fermented tofu; all in different shapes and sizes such as tofu skins, sticks, or balls. Read more about the different tofu varieties.

Usually, different recipes call for different variety of tofu. However, there is one dish where many varieties can easily be mixed together without conflict of taste, that it the spicy “hotpot”.

Understanding Coagulants – Tofu Coagulant Buying Guide

Coagulation is a crucial part of making tofu. Its purpose is to coagulate the protein and “scoop it out” (solidify) from the milk.

For this purpose, different types of coagulants are used. They are mainly divided into three categories: enzymes, salts, and acids.

Some of the commonly used coagulants are gypsum, nigari, Epsom salts, or GDL (glucono delta lactone). Vinegar and lemon juice can also be used as coagulants, though they result in a slightly sour flavor. The best ones to use for at-home tofu-making are salt-based.

Gypsum (Calcium Sulfate)

Gypsum is the most widely used tofu coagulant. It is salt based and rich in calcium. Gypsum or calcium sulfate is quarried from geological deposits, without any chemical processing and refining.

Coagulation with gypsum is slow. As a result, the tofu contains relatively high amount of water, has slightly tender texture and is sweeter in flavor compared to tofu made with other coagulants.

Nigari (Magnesium Chloride)

Nigari is also a salt-based coagulant. It tastes slightly bitter compared to other coagulants, it coagulates more quickly and makes tofu firmer.

One interesting fact about how this coagulant is produced is that in Japan nigari is obtained from sea water, through the evaporation of sodium chloride from it, which leaves a white powder known as nigari.

Depending on its production method, nigari might contain traces of magnesium sulfate (Epsom salts)

Tofu produced with Epsom salts (magnesium sulfate) is similar to gypsum, though the resulting texture is slightly grainy. It is not the most commonly used coagulant agent, but if you can’t find any other, this one will for sure be available in your local drugstore and supermarket, as Epsom salt is considered a household chemical. Also, it has many traditional uses, such as making bath salts, alleviating body aches, and constipation relief.

Glucono delta-lactone (GDL)

GDL is edible acid type of coagulant, and it is also used for making cheese. It is particularly used for silken and soft tofu as it coagulates rapidly.

Vinegar and citric acid (lemon for example) are also edible acids which can also be used to coagulate tofu. Though they produce tofu that is slightly sour in flavor.

Usually 1.5 -5g is used to coagulate 1 kg soy milk. The milk temperature shouldn’t be higher than 80C.

How to Make Tofu

While I was trying to teach myself about this subject I was fortunate enough to happen upon a class that was being offered by The Hutong, a small school here in Beijing that helps introduce foreigners to Chinese culture. Their tofu-making workshop gave me the hands-on experience I needed to really get a grasp on how tofu is made.

The process of making tofu consists of 3 steps and resembles that of cheesemaking.

You will need:

Soybeans

Water

Coagulant

Fine strainer

Cheese cloth

Tofu mold

Step 1: Make Soymilk

Add 3 cups of soybeans into a pot; add more water to cover the beans and leave them to soak overnight, or about 8 hours. 

The next day, discard the remaining water, rinse the soybeans, and place them into a blender. Pour about 8 cups of water and start blending until you get a smooth milky texture.

Pour the milk into a pot and place over a medium heat. Stir frequently and remove any froth or foam that might appear on the surface. Cook until the milk starts to rise.

Next, take a fine-mesh strainer, line up a cheesecloth on top of it, and place it over a bowl.  Run the cooked soymilk through the strainer to separate the leftover soy bits from the milk.

After the cooked soymilk is ready, pour it back to the large pot. Place it over medium heat and cook it a second time. Stir frequently and remove any skin that might have formed on the surface.

Note that as is the case with any other milks, soymilk could burn too if not frequently stirred. So, make sure to keep stirring. If the milk burns, your tofu would have a very strange flavor. 

When you notice steam starts to form over the soymilk, lower down the heat and simmer for couple minutes before turning the heat off.  Wait for the soymilk to cool off.

Step Two: Coagulation

This is the most exciting part where the magic starts happening.

Dilute the coagulant of your choice in ½ cup of water.

When the soymilk has cooled down and reached 80C, start adding the coagulant. The coagulant should be added in three batches, with short intervals.

Stir the soymilk first, and then add the first batch. After that keep stirring in Z, N and O directions for better effect. It is better to use a wooden spatula. After you’ve stirred, cover the pot to let the soymilk rest for about 3 mins before adding the next batch.

Repeat this process until you’ve poured the last coagulant batch.

 If the milk becomes cold in the meantime, feel free to warm it up or even place the pot in another vessel which contains hot water.

Step Three: Draining

Soon after adding the last batch, you will notice that solid curds have formed, with whey floating on top. Use a ladle to scoop out the whey.

Next, put a cheesecloth over the tofu mold, and transfer the coagulated soymilk into it. Put a layer or two of cheesecloth. After that cover the tofu mold, and then place something on top of it that could add pressure and help to drain the tofu faster.

In about 15 to 30 mins, you could get firm to extra firm tofu block, which is ready to be cooked. It is suggested to give the tofu block about an hour or two to rest before using. Also, if you don’t plan on using it right away, you could store it in a container filled with water. In this way, the tofu could be preserved for up to 3 days.

Read Next

Bao Buns: How to Make Steamed Vegetable Buns

Chinese Breakfast Foods for People Who Love Variety

Tofu Benefits and Nutrition

Tofu is a great source of protein; therefore, it is a great addition to any vegan or vegetarian diet. It is low in calories, which makes it a great choice if you are trying to lose weight or simply pursue a healthy lifestyle.

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