Tofu Recipe - Learn How To Make Tofu

2017-09-29 16:57:58

tofu recipe how to make tofu

Soybean (or soy) is the richest plant source of protein available. The soy protein is of the highest quality among all legumes and equivalent to that of milk or meat protein. Besides this, every serving of soybean contain atleast 8 grams of dietary fibres and substantial amount of other micronutrients iron, calcium, magnesium, zinc, omega-3 fats and Vitamin A, B and D. Soy foods if used smartly, contribute significantly toward meeting the daily protein requirement of the body. Amongs them, the highly nutritious soyabean milk or the soy milk, is also used to prepare soy paneer, commonly known as tofu. This goagulated form of soy milk is used for making varied dishes and is a key ingredients of many cuisines like Ladakhi food, Chinese and Korean cuisine and East Asian cuisine.

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and is high in calcium and magnessium content as well.

Given below is an easy and detailed recipe of making tofu, along with the step by step photos.

Preparation Time: 5 minutes

Cooking Time: 40 minutes for curdling and coagulating the soybean milk or soymilk + 2 hours for setting the tofu in shape                                                  

Ingredients for making Tofu:

  • Soybean Milk - 1 litre; (Soy Milk or सोयाबीन का दूध); click on the link to follow the recipe for making soybean milk or soy milk or सोयाबीन का दूध 
  • Plain Vinegar - 2 table spoon diluted in in 1/2 small cup water; you can use 1 medium sized lemon juice if plain vinegar is not available; (सादा सिरका (आप सिरका की जगह 1 मध्यम आकार के नींबू का रस भी इस्तेमाल कर सकते हैं))

Procedure for making Tofu:

  1. Set the soybean milk or soymilk to boil in a deep vessel.
  2. Take 2 table spoon plain vinegar in a bowl and dilute it with 1/2 small cup water. (You can also use juice of 1 medium sized lemon, instead of vinegar)
  3. As the soybean milk or soy milk begins to boil pour the vinegar solution slowly into the boiling milk while stirring it continuously. The soybean milk or soy milk will start curdling. Stop pouring the solution when the milk has curdled completely. The milk will coagulate like paneer.
  4. The seperate the coagulated milk by straining of the liquid with the help of a clean cotton cloth. Press and squeeze out the liquid nicely, by forming a potli or pouch of the of the cloth containing the coagulated milk.
  5. Now place some heavy weight over the potli or pouch of the of the cloth containing the coagulated milk. Leave the coagulated milk or tofu to set in shape under the heavy weight for 2 hours.
  6. Remove the tofu from the potli after 2 hours. The tofu is now ready to be used for making various dishes.

टोफू बनाने की प्रक्रिया:

  1. सोयाबीन के दूध को एक गहरे पतीले में डालकर उबलने के लिए रखें।
  2. एक छोटी कटोरी में 2 बड़ा चम्मच सादा सिरका लें और इसमें 1/2 छोटा कप पानी डालकर इसका एक पतला घोल तैयार करें। (आप सिरका की जगह 1 मध्यम आकार के नींबू का रस भी इस्तेमाल कर सकते हैं)
  3. जैसे ही सोयाबीन का दूध या सोया दूध उबलने लगे, तो इसमें सिरका और पानी के घोल को धीरे-धीरे डालें, और इसे लगातार चलाते रहें। सोयाबीन का दूध या सोया दूध फटना शुरू होजाएगा। जब दूध पूरी तरह से फट जाए तो सिरका का घोल डालना बंद कर दें। सोयाबीन के दूध या सोया दूध से टोफू पनीर अलग होजाएगा।
  4. एक साफ सूती कपड़े की मदद से फाड़े हुए सोयाबीन के दूध य सोया दूध से टोफू पनीर को छान कर अलग कर लें। कपड़े के किनारों को एक साथ लाकर एक पोटली बनाएं और पोटली में छाने हुए टोफू पनीर को दबाकर अच्छे से निचोड़ लें और पोटली को किसी भारी वजन के बर्तन से 2 घंटे के लिए दबाकर रखें।
  5. 2 घंटे बाद पोटली से तैयार टोफू को निकालें और आपका टोफू अब विभिन्न व्यंजन में उपयोग करने के लिए तैयार है।


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Renu Srivastava

Cooking with heart and soul for her family for over 30 years, now she is here to share her recipes with the world. All her life as a homemaker to help her husband and kids achieve success in their respective fields, now she has started this blog to do something for herself and pursue further her passion for cooking.

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