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This is a softer, more tender version of the our classic tofu.


1 cup dried soybeans

½ Tbsp gypsum

STEP 1: Make your soy milk

Soak 1 cup of dried soybeans overnight. Strain the soaking water. Puree the strained, softened beans with 2 quarts of water until smooth in a blender. Strain out the solids using a nut milk bag (save the "okara" solids, you can use it for cooking or baking!).

In a large saucepan, heat the liquid to 212°F. Hold at this temperature for 20 minutes, using a thermometer to monitor.

STEP 2: Make your tofu

If you have taken a break after making soy milk, bring the milk back to 212°F. Dissolve ½ T gypsum in ½ cup water. Add the gypsum slurry to the milk.

Remove milk from heat. Let stand, covered and undisturbed, for 10 minutes

Use a spatula to gently scrape the bottom of the pan to release the curds. There should be a thick layer. If curds have not formed or you only see a thin layer, recover the milk and let stand for another 10 minutes.

Use a straining bag or a large mesh strainer lined with muslin cloth to separate the delicate curds from the whey.

Use a spatula or your hands to gently press out the extra whey. If desired, save the whey for baking. Let the curds drain for 10 minutes, or until they have formed a soft, coherent mass. Avoid using a weight to press out the whey, this will create a chewy finished product.

Carefully transfer your soft tofu into a bowl. Enjoy immediately, or refrigerate and consume within 3-4 days.

Recipes adapted from Hodo Soy and The Homemade Kitchen by Alana Chernila. Photo by Devon Lee.

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