How is tofu made?

We all love it best when marinated in spices: our tofu, sometimes also called "bean curd." Whether smoked tofu, silken tofu, tofu blocks, slices, or cubes—the selection is constantly expanding and, for many, represents a valuable source of plant-based protein. And even though most of us know that tofu is made from soybeans, today we want to take a closer look at how it's actually made.

Tofu and its origins

In Western cultures, tofu has established itself as a meat alternative, a reputation it retains to this day. To be honest, this sometimes annoys me a bit. Because tofu can and should be considered a food in its own right, and isn't reserved solely for vegetarians or vegans. It's probably due to its high protein content and low calorie content that tofu is primarily viewed as a meat substitute. In fact, it has been produced and enjoyed for thousands of years.

To this day, the exact origin of tofu remains a matter of debate. What is clear is that it originated in Far Eastern Buddhist cultures and probably spread throughout Asia in the 8th century. Over time, the Japanese name "tofu" has become established, although to for “bean” and fu stands for "fermentation, coagulation." Which brings us directly to the production process. Essentially, the production of this soybean product is similar to that of cheese and dairy products: Soy milk is made from soybeans, which is then allowed to curdle. Finally, excess liquid is removed, creating the white, firm tofu block we know. I'll now go into the individual production steps in more detail.

The manufacturing process

Processing soybeans into soy milk

We start—who would have thought it?—with soybeans. Large-scale production typically uses white soybeans. However, some manufacturers also use a blend of white, green, and dark soybeans. The beans are soaked in water for approximately 12 hours. This doubles their size. They also become soft, which is important for further processing. Now it's time to puree them. The resulting bean puree is then pressed and boiled to separate the skins and fibers. Et voilà, there we have our soy milk!

The remaining solid mass is called soybean meal. It is a popular industrial feed, among other things.

Photo by Polina Tankilevitch

Coagulation

To make tofu from soy milk, the milk must curdle. Nigari (magnesium chloride) is traditionally used as a coagulant. The salt is dissolved in hot water and added to the soy milk. It causes the soy milk to clump. The soy whey and tofu mass produced by the curdling process are separated by sieving again. The nigari is also removed in the process.

Press

The tofu mixture is then covered and placed in a giant press to remove excess liquid. The mixture is then cut into manageable pieces and cooled in a water bath. The resulting blocks are the same ones we know from the supermarket.

Further processing

For classic tofu, the production is now complete.Depending on the soy product, other steps may follow, such as z.B. Smoking the tofu in large smokehouses, processing it into sausages, or marinating the tofu blocks. For tofu with vegetables, seaweed, or other spices, the respective ingredients are usually added during the curdling process.

Make your own tofu at home

If you're thinking, "You can actually make this at home on a small scale," you're absolutely right! The individual production steps are almost directly transferable to your home kitchen. You even have almost all of the materials needed for production at home. The nigari and tofu press alone might initially put you off making it yourself. But even those are easier to get than you think!

• Nigari: You can order it online (of course). Alternatively, magnesium chloride is available at the pharmacy. Instead, you can also use calcium sulfate (also available online or at the pharmacy) or citric acid.
• Tofu press: This is also easiest to get online. Or you can make one yourself! All you need is a rectangular tofu block-sized mold (z.B. A plastic storage container or lunch box, which you can use without the lid. Now drill a few holes in the bottom of this container so that the excess liquid can drain during pressing. Add a thick, cut piece of wood and a simple stone. After the tofu mixture has been poured in, simply place the piece of wood on top and weigh it down with the stone. And your homemade tofu press is ready!

If you would like to try making tofu yourself, I can recommend this Instructions or this recipe from eat-this I highly recommend it. For a video tutorial, check out YouTube (just search for "make your own tofu")!

If you want to know more about topics such as nutrition, environment & sustainability, mindfulness or family and pregnancy, Check out some exciting blog articles about it here.

Photo by Ella Olsson