homemade tofu
Homemade tofu made with soy milk and nigari: hot curdling, molding, and pressing for 35 minutes.
Tofu is a plant-based food originating in China. It is made by curdling soy milk with nigari (magnesium chloride), followed by pressing the curd into molds. The texture can be firmer or softer depending on the weight placed on it.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Resting35 min
- Total55 min
- DifficultyEasy
- CostBudget
- Cooking methodjar
- Estimated cost$5.18 $1.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
- Vegan
Ingredients
people
- $1.76
- $0.08
- $1.54
- $1.80
Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.
Directions
- Heat the soy milk in a saucepan until it is just starting to simmer, then remove from the heat and stir in the nigari.
- Wait for 1 minute, then pour into pierced molds with holes and lined with porous paper (coffee filters). Cover.
- Place a weight (about 1 kg) on the lid and let it drain for 35 minutes.
- Remove from the container and store in a refrigerator.
The bill
homemade tofu
- 2 liters of soy milk$1.76
- 10 g of nigari salt$0.08
- cold water to help preserve the tofu$1.54
- coffee filters to line the molds$1.80
Total$5.18
that's $1.30 per person
Estimated price; varies by store.
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