Tofu is also traditionally known as tofu, although in reality -obviously- it is not a cheese. It is the quintessential food of Japanese cuisine. Find out what it is, its properties and benefits, and how to do it at home.

Who has not heard of tofu at some point? It is a food of oriental origin, coming specifically and to be more precise from Japanese cuisine, where it is considered as soy cheese. In other words, it is a food of Japanese cuisine that is obtained from curdling soy milk (in the same way that, for example, cheese is obtained from curdling milk of animal origin).

And, in fact, it is a product that could not be missing in the kitchen of Japan, given the great diversity of foods that can be made from it. For this reason it is also known as the cheese of Asia.

In addition to having the appearance of cheese, the truth is that many tend to identify tofu as vegan meat, coming to be considered as a good substitute for meat due to its nutritional characteristics, being very rich in good quality proteins and also amino acids. They even tend to digest better than the proteins present in the meat itself.

But with an obvious difference: it is characterized by not having polluting products or toxins typical of the metabolism of animals, since its origin – obviously – is not animal.

What is tofu?

In relation to its texture and flavor, it has a firm texture, very reminiscent of cheese, with an almost pristine appearance with a creamy white color and a mild, almost delicate flavor.

It is made from curdled milk that is obtained from cooked soybeans, and is popularly called soy milk or soy vegetable drink.

Its preparation and consumption is so widespread that today it is possible to find it easily in the market, not only in herbalists and specialized diet stores, or oriental supermarkets, but also in large stores and common supermarkets. In fact, it is possible to buy it natural, with sesame, smoked…

Among its basic ingredients we find soybeans, water and coagulant or solidifier such as nigari (magnesium chloride), which helps in the curdling process of the soy drink by acting as a thickener.

The benefits of tofu and its nutritional properties:

The tofu stands out because it is a food that is prepared from soy beans, so it contains isoflavones and heart – healthy fats that are very interesting to lower high cholesterol, and lower triglycerides.

Due to its isoflavone content, it is also useful in reducing the negative effects of menopause in women, and fighting osteoporosis.

In the kitchen it stands out because tofu is capable of absorbing the flavor of other foods when cooking it.

Nutritional values ​​of tofu:

  • Contains approximately 15% protein.
  • Minerals such as iron and calcium.
  • Soy lecithin.

How to make tofu at home?


  • 250 gr. yellow soybean.
  • 1 l. of water + 1 l. of water.
  • 1 lemon or 4 tablespoons nigari (magnesium chloride solidifier).

Steps to make tofu from soybeans:

  1. First, overnight, soak the yellow soybeans in 1 liter of water.
  2. The next day put a cheesecloth in the strainer, and turn the strainer over one of the pots.
  3. Put the equivalent of 1 liter of water in another pot, and bring to a boil. Meanwhile, remove the water where the yellow soybeans are soaking. Put some cold water in a blender, add the yellow soybeans and blend until pureed (it should be a creamy paste).
  4. Once the puree is obtained, and when the water that we have placed in the other pot has started to boil, add the soy puree. Boil over high heat, stirring constantly with the help of a wooden spoon.
  5. You will observe that a foam is forming. When it reaches the top of the pot, turn off the heat and pour the mixture of water and puree into the strainer where we have placed the cheesecloth. With the help of the same wooden spoon, press the soy puree until all the liquid (which will be soy milk) is strained.
  6. Again put half a liter of water in the pot and when the water starts to boil add the soy puree. Then filter again with the strainer and cheesecloth.
  7. Now put the soy milk in a saucepan and boil over high heat for 5 minutes. Put out the fire.
  8. If you don’t have nigari, squeeze the lemon to obtain its juice and add it to the saucepan where the soy milk has boiled. If you have nigari now add the 4 tablespoons, stirring well.
  9. While it rests, put a new gauze -clean- in the strainer. Pour in the tofu (which, as you may have noticed, has already started to solidify). Squeezing well with the wooden spoon, try to remove as much liquid as possible.
  10. Now put the gauze with the tofu on a plate, something that serves to weigh on top and let it rest for 40 minutes (this way it takes shape). After this time, carefully remove the gauze that surrounds the tofu.
  11. Put very cold water in a bowl or bowl, add the tofu and leave it there for 10 minutes, so that it obtains a firm consistency. Ready!

Tofu recipe from soy milk:

Without a doubt, it is the simplest and fastest option, since you do not have to soak or cook raw soybeans.

What do you need?

  • 2 l. soy milk (vegetable soy drink).
  • 15 gr. from nigari.
  • 1 glass of water.

Steps to make soy milk tofu:

  1. In a saucepan put the 2 liters of soy milk and heat to a temperature of 80 ºC. You must stir from time to time to avoid sticking, until it begins to boil. At that time you must turn off the fire and reserve it.
  2. In another saucepan put the equivalent of a glass of water, and heat it over the fire.
  3. Dissolve the nigari in the hot water, and then add it to the hot soy milk, stirring with the help of a wooden spoon so that it mixes well.
  4. To prevent the soy milk from cutting, it is important that you let it rest for 30 minutes.
  5. Put a cheesecloth over the strainer, and gradually add the mixture from the saucepan.
  6. Wrap tightly with the gauze. Place it on top of the plate, weigh and press the tofu well (in this way it will compact and expel all the whey). You should leave it like that for 30 minutes.


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