How are Different Types of Tofu Made?
- Claire Lee
- Aug 11
- 2 min read
Tofu is a versatile source of protein that easily soaks up flavor, making it a popular choice not only among plant-based eaters but also in cuisines around the world!
But how do a bag of soybeans turn into a squishy white block? The process of making tofu is similar to that of cheese. First, soybeans are mashed and heated with water to form a pulp, which is then filtered to separate the soy milk from the remaining fibers, also known as okara.
From there, a coagulant, a substance that promotes the formation of larger clumps in a liquid, is added. Cheesemakers often use a coagulant taken from the stomach of a young calf known as rennet to form curds. On the other hand, tofu producers most commonly use nigari—a natural salt harvesting byproduct of magnesium chloride—and calcium sulfate. Firm tofu is made by adding either coagulant to soy milk, separating the curds, pressing in a tray, and slicing into pieces for sale.
This leads to a dense, mild product, appearing in dishes such as Korean doenjang jjigae, Thai red curry, Vietnamese vermicelli, and Chinese stir fry, to list a handful.
Its softer sister is silken tofu, a custard-like soy product with much higher water content. In contrast to firm tofu, silken tofu is formed by adding a coagulant to already-packaged and processed soy milk, ready to be sold. Both types of tofu are incredibly versatile and nutritious, with a range of texture options. These days, there are more ways than ever to get the most from your tofu!
Try chilling, baking, air-frying, boiling, and even blending tofu for an exciting addition to your table.
Claire Lee is a rising senior at Leigh High School in San Jose, California. She is currently a student researcher for miRcore, a non-profit working to democratize medical research for all. She has worked in a confectionary shop and is interested in baking and chocolate.
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