By jasmin

Homemade tofu using vinegar

*We do not claim to be professional expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation.

Yield 900G – 1 Kg. Nutritional value: 1 slice of 100 G:

  • 79 Kcal
  • Protein: 8.2 g
  • Carbs: 1.9 g
  • Fat: 4.2 g

Reference: from whom I learned to make tofu:


  • Dry Soy beans 1 kg.
  • Fresh water for soaking the beans 3 L.
  • Fresh water for blending the beans for each cup of soaked soy beans blend with 1 1/2 cup water
  • Vinegar 2 cups diluted in some water.


  • High speed blender ( at least 700 W ).
  • Tofu mold ( or any containers with holes in it ).
  • Thin cloth ( soft cotton muslin cloth ).
  • Thermometer ( if not available, just bring the soy milk almost to a boil then remove from heat ).
  • Slotted spoon.

I only recommend products I have already used myself or will be using. Please note this article contains affiliate links from which I earn a commission when you buy through the links, and as an amazon associate I earn from qualifying purchases, at no additional cost to you. Good reading.

at Jumia Morocco

Taurus blender

at Amazon

100% bambou Tofu molde + cloth
100% Japanese Cypress tofu mold
100% cotton gauze muslin cloth 1m
100% cotton cheesecloth 50 cm pack of 2

Homemade Firm Tofu

by Jasmin.
Yield: 900 G to 1 kg, servings: 9 to 10 blocks of 100 g.
1 Serving: 100 G, 76 Kcal.
[Protein: 8.2 G, carb: 1 G, fat: 4.2 G]
Prep Time 2 hours
Cook Time 20 minutes
Pressage dans le moule 6 hours
Total Time 8 hours 20 minutes
Cuisine Chinese
Servings 9 block of 100 G
Calories 76 kcal


  • Dry Soy beans 1 kg.
  • Fresh water for soaking the beans 3 L.
  • Fresh water for blending the beans for each cup of soaked soy beans blend with 1 1/2 cup water
  • Vinegar 2 cups diluted in some water.


Step 1: Soaking the soybeans.

  • Soak 1 kg soy beans in 3 L fresh water over night or for at least 8 to 12 h ( the soybeans should have trippled in size )
  • The next day wash and rinse throughly the soaked soy beans. discard any suspicious looking soy bean.
  • Strain the soybeans.

Step 2: Making the soy milk.

  • Place the cloth over a container and put aside until needed.
  • In your blender: add 1 1/2 cups soaked soy bean and 3 cup fresh water.
  • Blend until smooth ( for about 5 to 8 min ).
  • Poor into the cloth you prepped earlier.
  • Strain the soy milk by squeezing the cloth (as shown in pic and the video).
  • Pour the soy milk into a pot.
  • Now blend another batch and strain it as well then pour the soy milk into the same pot.
  • Repeat until you’ve blended all the soaked soy beans.
    ( the pulp you're left with is called Okara. Keep the okara for other recipes. Check my Okara recipes).
  • Skim the foam off.
  • Now let's cook the soy milk. Place the soy milk pot over medium heat.
  • Stir frequently as the soy milk tend to stick at the bottom and burn. Avoid that !
  • Heat up to 80°C (about 15 – 20 min) then remove from the stove.
    If you don’t have a thermometer just bring the soy milk to a boil then remove from the stove.

Step 3: Making the soy curd.

  • Pour immediately the soy milk into a large container.
  • Add the 2 cup vinegar diluted with some water over the soy milk.
    This is a crucial step: the vinegar should be poured SLOWLY over the soy milk. Distribute the vinegar over the soy milk.
  • Then GENTLY SWIRL around the spatula. DO NOT MIX !
  • Let the soy milk coagulates for a couple of minutes ( as shown in video and picture ).

Step 4: moulding the tofu.

  • While the soy milk is coagulating prep the mould: lay a clean damp cloth over the tofu mould ( as shown in video and pictures )
    If you don't have a tofu mould use any containers with holes in it or a strainer.
  • Using a slotted spoon scoop out all the coagulated tofu into your clothed tofu mould.
  • Cover tightly the coagulated tofu with cloth as shown in pictures and video. Think of it as wrapping a gift. Then place the mold lid on top.
  • Put some weight on top of it to press down all excess liquid.
    Leave it be for at least 3 to 6 hours or over night for an extra firm tofu. It depends on how much heavy the weight you've put on it and how much firm you want your tofu.
    I leave mine for 6 hours then check the firmness of the tofu by gently pressing on it using my finger.

Step 5: The reveal of the tofu.

  • After 3 hours check the firmness of the tofu by gently pressing with your finger. If you are satisfied with the resutl proceed by demolding the tofu, if not put the weight back and leave it for another couple of hours.
  • After demolding the tofu give it a quick soak in cold water if you intend on consuming it immediately. For longer shelf life store in the fridge in a airthight glass container with no water.
  • Store up to 15 days (or up to a month !) or marinade the tofu.
    Read my Tofu Marinades recipe.

How to make tofu at home video instruction.

Tofu recipes

Breakfast tofu scramble (just like egg)
Dark chocolate mousse
Peanut Sauce Marinated Tofu
Vegan Moroccan Shakshuka

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