Homemade tofu from The Book of Tofu (page 127) by William Shurtleff and Akiko Aoyagi

  • nigari
  • dried soybeans

  • EYB Comments

    Dried soybeans must soak 10-12 hours. Can substitute magnesium chloride, calcium chloride, liquid nigari, or seawater for nigari. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried soybeans must soak 10-12 hours. Can substitute magnesium chloride, calcium chloride, liquid nigari, or seawater for nigari. See recipe for variations.

  • Rinshin on January 29, 2021

    Been using this recipe for over two decades. Takes some practice much like perfecting bread baking, but you can make amazing tofu if this recipe is followed. Best to use soy beans purchased directly from soy bean farmers online and nigari (coagulant) online. You can adjust the tofu taste intensity by adding or decreasing soy beans to water. Photo added.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.