How to Make Tofu at Home

Fresh Tofu in Your Kitchen — Easier Than You Think

Making tofu at home sounds like it should be complicated. It isn’t. If you can make oatmeal, you can make tofu. All you need is a blender, a pot, a piece of cheesecloth, and about an hour of your time.

This revised edition walks you through the entire process step by step — soaking, blending, boiling, straining, coagulating, and pressing — with 27 full-color photos showing exactly what each stage should look like. No guesswork. No special equipment.

What You’ll Find Inside

• The complete tofu-making process from dry soybeans to a finished block, with temperature guidance and seasonal soaking tips drawn from Japanese and Chinese traditions
• A plain-English guide to coagulants — which ones work best, how much to use, and why salt-based coagulants (nigari, gypsum) consistently outperform acids for beginners
• 16 tofu recipes from five-minute stir-fries to Agedashi, Kung Pao Tofu, Stuffed Tofu, and Sichuan-style Douhua
• The complete okara chapter — the fiber-rich soy pulp that every batch of tofu produces and most people throw away. Stir-fry, patties, baking, smoothies, and salads
• Frequently Asked Questions addressing every common problem: mushy tofu, bitter taste, crumbly texture, and more

Two Foods from One Bean

Most tofu books stop at the block. This one keeps going. The okara chapter turns what commercial manufacturers throw away into one of the most nutritious ingredients in your kitchen — 11.5 grams of fiber per 100g, packed with protein, and essentially free when you make your own tofu.

Written in the voice of a home cook who has been making tofu every Sunday for decades. No jargon. No pretension. Just the kind of kitchen companion you’d want sitting next to you the first time you try it yourself.

60 pages · 27 photos · 5″×8″ trim · Cream paper · Revised Edition 2026