From Bean to Block: The Traditional Art of Tofu Making
Tofu has become a global culinary favourite, but its roots remain deeply tied to traditional craftsmanship. For centuries, the process of making tofu has transformed humble soybeans into a versatile and nutritious ingredient. This blog explores the step-by-step journey of tofu making, highlighting the timeless methods still cherished today.
Step 1: Soaking the Soybeans
The journey begins with soybeans, the heart of tofu.
What Happens: High-quality soybeans are soaked in water for several hours, usually overnight, to soften them.
Why It Matters: This step rehydrates the beans, making them easier to grind and ensuring their nutrients are fully extracted.
Step 2: Grinding the Beans
Next, the softened beans are ground to create a thick, creamy slurry.
What Happens: Traditionally, this was done using stone grinders, but modern methods often use mechanical grinders for efficiency.
Why It Matters: Grinding breaks down the beans, releasing their proteins and nutrients, which form the base of tofu.
Step 3: Cooking the Soy Slurry
Heating the mixture is a critical step for flavour and safety.
What Happens: The ground soybean slurry is cooked, often in large pots, to neutralize the raw bean flavour and eliminate bacteria.
Why It Matters: Boiling enhances the soy’s flavour while preparing it for the filtering stage.
Step 4: Filtering to Extract Soy Milk
This step separates the liquid soy milk from the solids (okara).
What Happens: The cooked slurry is poured through a fine cloth or mesh, leaving behind the soy pulp (okara) while collecting the smooth soy milk.
Why It Matters: Soy milk is the foundation of tofu, and filtering ensures the tofu’s creamy texture.
Step 5: Coagulation – The Magic Step
This is where the transformation truly begins.
What Happens: A coagulant, such as nigari (magnesium chloride) or gypsum (calcium sulfate), is added to the hot soy milk. This causes the proteins to curdle, forming tofu curds.
Why It Matters: The type and amount of coagulant determine the tofu’s texture, from silky smooth to firm and dense.
Step 6: Molding the Curds
The tofu curds are shaped and pressed.
What Happens: The curds are transferred to moulds lined with cloth. Pressure is applied to remove excess liquid and shape the tofu into blocks.
Why It Matters: Pressing not only defines the tofu’s form but also adjusts its firmness based on the amount of whey removed.
Step 7: Cooling and Cutting
The final steps ensure the tofu is ready to eat or cook with.
What Happens: The pressed tofu blocks are cooled in water to firm them up and preserve their freshness. They are then cut into smaller portions.
Why It Matters: Cooling locks in the tofu’s texture and flavour while cutting making it ready for use in various dishes.
Preserving a Timeless Tradition
Tofu making is more than a culinary process—it’s a tradition steeped in history and craftsmanship. From selecting the best soybeans to delicately balancing the coagulants, every step reflects a deep respect for the ingredient and its journey. Even with modern adaptations, the heart of tofu making remains the same: turning simple soybeans into a nutritious, versatile food that nourishes millions worldwide.
Why It Matters Today
In a world increasingly focused on sustainability, tofu offers an eco-friendly alternative to animal protein. Learning about its traditional production not only deepens our appreciation for this ingredient but also connects us to a rich culinary heritage that has stood the test of time.
Try It Yourself!
If you’re inspired to try making tofu at home, start with these tips:
Choose Quality Beans: Use non-GMO soybeans for the best results.
Experiment with Coagulants: Try nigari for a silky texture or gypsum for firmer tofu.
Be Patient: The process requires care and attention, but the result is worth it!