Best tofu ever from Scratch

Best tofu ever from scratch

This is without a doubt the best tofu we’ve ever eaten – it's super easy to make and well worth the small effort. You can easily adjust this to make silken tofu or firm tofu. Makes 200g and takes 20 mins and 3-4 hours waiting time




  • Ingredients;
  • 1 L Store bought soy milk
  • 2-3 Tbsp freshly squeezed Lemon juice


  • Empty soy milk in a saucepan and bring to a low pre boil (taking care it doesn’t boil over) for 5 minutes and then remove from the heat and let it cool to 80° – 90° C degrees (if you don’t have a thermometer just leave the milk to sit 1 minute off the head and it should be approx 80 -90 C) Remove any skin that forms.
  • Juice the lemon and collect the juice in a bowl. Remove any seeds.
  • Curdle the milk by adding lemon juice bit by bit with a ladle to the hot soy milk in the sauce pan.
  • Stir well and allow the juice to curdle the milk well.
  • When you stir, the soy milk should look completely curdled with separated transparent soy whey and thicker white soy protein.
  • Place a large piece of cheesecloth over a large mesh strainer over a large bowl. Pour the curdled milk slowly into the cheesecloth.
  • Now squeeze the tofu in the cheesecloth gently to drain excess water. Leaving you with just the tofu.
  • Wrap the tofu in cheesecloth in a square container that has hole to let the water/whey drain place some weight on it, to help it drain further. Place in the fridge.
  • After 1 hours being weighed down. Silken tofu is ready.
  • After 3-4 hours weighed down you will have a firmer tofu.
  • Make sure to soak the tofu in clean cold water before eating so it is not bitter. Use it for all your favourite tofu dishes, Enjoy!


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