Make your own tofu

Make your own tofu! With the wooden TofuBox, a few ingredients, and a bit of patience, it’s incredibly easy. Pure nature!

Tofu is a perfect source of protein and incredibly versatile. This is how tofu tastes best: fry it hot until crispy and deglaze with soy sauce, or marinate your homemade tofu at the end in a mixture of soy sauce, ginger, pepper, curry, or a mustard-herb marinade. Ideally, let it marinate overnight.

Ingredients / Equipment:

For 500 g of firm tofu:

• TofuBox Set* Standard
• Good blender (e.g., Vitamix)
• 500g organic soybeans
• 3.5 liters water
• 1.5 tsp nigari* (coagulant)
• Cheesecloth*

* The TofuBox set already includes the cheesecloth and 100 g of nigari.

Instructions:

Step 1:
Rinse the organic soybeans thoroughly in a sieve. Then soak them overnight (at least 10–12 hours) in plenty of water.
After soaking, drain and rinse well. Always wash the soybeans thoroughly after soaking, as impurities can reduce the shelf life of soy milk and tofu and may even cause a bitter taste.

Step 2:
Blend the soybeans with 3.5 liters of water until very fine. Pour the mixture into a large pot and bring to a boil while stirring constantly. Be careful not to let it boil over! Then let it simmer for about 10 minutes on low heat, stirring frequently.

Step 3:
Strain the mixture through the cheesecloth and squeeze it well. Be careful—it’s hot! The remaining pulp is called “okara.” Don’t throw it away! You can use okara to make delicious patties or burgers, or sprinkle it over your muesli. It’s rich in fiber, minerals, and protein.

Step 4:
Briefly bring the soy milk to a boil again and let it simmer for about 6–8 minutes. Then let it cool for a few minutes. Dissolve 1.5 tsp nigari in a little hot water and gently stir it into the soy milk. Bring it to a brief boil again, then let it simmer on low heat for 10–15 minutes.

Step 5:
Prepare the TofuBox by lining it with the cheesecloth. Pour the mixture into the box, fold the cloth over it, and place the lid on top. After about 30 minutes, your homemade tofu is ready!

Tips and suggestions

Mix soybeans with water in a ratio of 1:7

If you prefer firmer tofu, weigh the box down (at least 500 g) and let it sit for another 2–3 hours.
Homemade tofu keeps for about 1 week in the refrigerator. Store it in a closed container, covered with tap water. Change the water daily.

You can also make tofu using ready-made soy milk—simply skip the first steps.

Step-by-Step Guide with Pictures

Our employee Claudia couldn’t wait to try it and quickly made her first tofu using the TofuBox. You can read about the result in her Step-by-Step Guide with Pictures.

Wooden TofuBox

The TofuBox from London, England is a handmade quality product made from high-quality European pine. It features rust-free copper nails, solid brass pins, and is finished with food-safe pure walnut oil. The box walls are 15 mm thick for durability.