Homemade Tofu

Tofu, or soya bean curd is a very common food in East Asia, but it is not easy to buy tofu in most western countries compared to Asia. Here is a very comprehensive recipe for homemade tofu, which you can have a try, and save some trouble as well as money.


  • 1 litre non-sweetened soya milk
  • 1 teaspoon epsom salt
  • 1/4 cup hot water


  1. Bring the soya milk to a boil in a big deep saucepan, then heat it on low for about 5 to 10 minutes.
  2. Take it off the heat.
  3. Dissolve the epsom salts (of food grade quality) in the hot water and add to the soya milk slowly, while stirring it constantly.
  4. Leave it stand for about 5 minutes to curdle.
  5. Line a tofu container (or one with holes on the base) with a piece of muslin. Pour curdled mixture through, to get rid of the liquid.
  6. Fold the muslin over the top of the container. Cover it with a flat dish or board and place a weight (about 3-5 lbs) over it.
  7. Leave it for about 20-30 minutes.
  8. Transfer the tofu into a container filled with water and leave it for another hour.
  9. Cut into pieces of your desired size, store in the fridge till you need it.

Versatility Note:

  1. For a firmer tofu, increase the amount of epsom salt. Or reduce the amount for softer result.
  2. When storing in the fridge, the water in the container should be replaced everyday to keep it fresh.
  3. You can buy ready made soya milk to save time, but making from sratch gives the genuine taste of tofu.
  4. If proper tofu-making container is not obtainable, a sieve can be used by lining the muslin over it, then transfer the curdled milk into a container with the muslin.