Cara Buat Tahu yang Praktis dan Mudah

>Hello Sohib EditorOnline, in this article we will talk about how to make tofu, a popular ingredient in many Indonesian dishes. Whether you are a beginner or an experienced cook, this guide will help you make fresh and delicious tofu right in your own kitchen. Let’s get started!

What is Tofu?

Tofu, also known as bean curd, is a food made from soybeans. It is a good source of protein and has a mild flavor that makes it versatile in many dishes. Tofu is commonly used in Indonesian cuisine, such as in gado-gado and tahu bulat. Making your own tofu is not as difficult as it may seem. All you need are a few basic ingredients and some simple equipment.


Before you start making tofu, you will need the following ingredients:

Ingredients Amount
Soybeans 500 grams
Water 2 liters
Nigari or Epsom salt 2 teaspoons


The first ingredient you need is soybeans. You can find them at most grocery stores or online. Make sure to get high-quality soybeans for the best results. It is recommended to use non-GMO, organic soybeans if possible.


The second ingredient you need is water. Make sure to use clean, filtered water for best results. The quality of water affects the quality of tofu, so it is important to use good water.

Nigari or Epsom salt

The third ingredient you need is nigari or Epsom salt. Nigari is a coagulant that helps to solidify the soy milk into tofu. Epsom salt can also be used as an alternative.


Aside from the ingredients, you will also need some basic equipment to make tofu. Here are the things you will need:

  • Large pot
  • Blender or food processor
  • Cheesecloth or muslin cloth
  • Tofu press (optional)

Large pot

You will need a large pot to boil the soy milk. Make sure the pot is big enough to hold at least 2 liters of water.

Blender or food processor

You will need a blender or food processor to grind the soybeans into a fine paste. A high-speed blender or food processor is recommended for best results.

Cheesecloth or muslin cloth

You will need a cheesecloth or muslin cloth to strain the soy milk from the soybean pulp. Make sure the cloth is clean and free of any residue.

Tofu press (optional)

A tofu press is optional but recommended to press out any excess water from the tofu. You can also use a heavy object, such as a book or can, to press the tofu.

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Step 1: Soaking the Soybeans

The first step in making tofu is soaking the soybeans. Rinse the soybeans and soak them in water overnight, or for at least 6 hours. This will soften the beans and make them easier to blend.

Step 2: Grinding the Soybeans

After the soybeans have soaked, drain them and rinse them again. Add the soybeans and 2 cups of water to a blender or food processor. Blend on high speed until the soybeans are completely pureed and smooth.

Step 3: Straining the Soy Milk

Once the soybeans are pureed, pour the mixture into a large pot and add the remaining water. Heat the soy milk over medium-high heat, stirring constantly, until it comes to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.

Remove the pot from the heat and let the soy milk cool for a few minutes. Meanwhile, prepare a cheesecloth or muslin cloth over a large bowl. Carefully pour the cooled soy milk into the cheesecloth or muslin cloth, making sure to strain out any residue or soybean pulp.

Step 4: Coagulating the Soy Milk

Add 2 teaspoons of nigari or Epsom salt to the soy milk and stir gently. Do not stir too much or too vigorously, as this can break up the curds. Let the mixture sit for 10-15 minutes to allow the curds to form.

Step 5: Pressing the Tofu

If you have a tofu press, place the curds into the press and press out any excess water for 30 minutes to an hour. If you do not have a tofu press, you can use a heavy object, such as a book or can, to press the tofu. Press for about an hour, or until most of the water has been released.

Step 6: Store the Tofu

After pressing, your tofu is ready to use. You can store it in the refrigerator for up to a week. To keep it fresh, store it in a container of water and change the water daily.


1. Can I use other coagulants besides nigari or Epsom salt?

Yes, you can use other coagulants such as lemon juice, vinegar, or gypsum. However, the amounts and methods may differ.

2. Can I use a different type of bean besides soybeans?

Yes, you can use other types of beans such as black beans, mung beans, or lentils. However, the process and coagulant amount may vary.

3. Can I flavor the tofu with herbs or spices?

Yes, you can add herbs, spices, or other flavorings to the tofu while it is still in the pressing stage.

4. Is homemade tofu healthier than store-bought tofu?

Homemade tofu is generally fresher and does not contain any additives or preservatives that may be found in store-bought tofu.

5. Can I freeze homemade tofu?

Yes, you can freeze tofu. It is best to freeze it in water and thaw it before use.

That’s it! Making your own tofu is not as difficult as it may seem. With these simple instructions and ingredients, you can make fresh and delicious tofu that you can use in many different dishes. Give it a try and impress your family and friends with your homemade tofu skills. Happy cooking!

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Cara Buat Tahu yang Praktis dan Mudah