Tofu Class

October 31, 2012 | By | Comments (3)

Monday, we were thrilled to have food writer, cookbook author, and all-around great person Andrea Nguyen in our Test Kitchen, showing us how to make homemade tofu. From start to finish (well, after soaking dried soybeans overnight), it only took about an hour and a half. And it was So. Much. Fun.

The process starts by whirling soaked soybeans and water in a blender until the mixture looks like a rich vanilla milkshake. This is then cooked and drained, and the resulting liquid is creamy, nutty soymilk (delicious on its own, but we saved most of it for tofu-making). We coagulated different batches of soymilk with gypsum (calcium sulfate) and nigari (magnesium chloride) and waited for curds to separate from whey. When that happened, we delicately scooped the curds into a mold, weighted it with a can of tomatoes, and after 15 minutes, Andrea unmolded a beautiful block of tofu. At Andrea’s insistence, we begrudgingly allowed the tofu to cool to room temperature. Then we sliced it up, drizzled on a combo of soy sauce and chile oil, and ooohed and ahhhed over the masterpiece: the freshest, silkiest, moistest, nuttiest, creamiest tofu ever.

What fun DIY cooking projects have you tried? Comment here and let us know.

Read More: 11 Tofu Recipes


  1. Juice plus reviews

    It’s hard to come by well-informed people in this particular topic, however, you seem like you know what
    you’re talking about! Thanks

    June 13, 2014 at 8:02 pm
  2. Andrea Nguyen

    Esperanza, to make tofu, you want to use food-grade gypsum. It’s not the same as drywall. If you’d like more info, see this post:

    Thanks for your interest in tofu!

    November 1, 2012 at 12:51 pm
  3. Esperanza

    Is this safe? In China,they busted milk processing plant for adding gypsum,melamine to baby’s formula.The babies were dying,their heads grew extremely disproportionate to their bodies!! I lived in China for three years.

    October 31, 2012 at 4:10 pm

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