How to Make Homemade Tofu Without Nigari (gan-soo 간수)

There is nothing quite like warm, fresh homemade tofu. For over 20 years, I missed the rich soybean flavor and soft texture of the traditional tofu I ate growing up in Korea. Store-bought tofu is convenient, but it never tastes as fresh or creamier as the kind made at home.

The good news? You do not need hard-to-find nigari (gan-soo 간수) to curdle your soy milk. You can easily make soft, delicious tofu using simple ingredients already in your kitchen: double-strength vinegar, salt, and water!

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Why Make Tofu Without Nigari (gan-soo 간수)?

Nigari (magnesium chloride) can be very difficult to find depending on where you live. By using a simple vinegar and salt solution, you can get the exact same curdling result without hunting for rare ingredients.

Key Benefits of This Recipe

• Easy Pantry Staples: Uses basic household vinegar and coarse salt.
• 100% Pure & Healthy: No chemical preservatives or artificial additives.
• Zero Waste: Save the leftover soybean pulp (okara / biji 비지) to make delicious Korean pancakes (biji-jeon 비지전) or stews (biji-jjigae 비지찌게)!  We use it in our second-stage compost bin.

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Ingredients & Equipment Needed

Tofu Ingredients

• Dried Soybeans: 500 g
• Water for Soaking: Enough to cover beans by 2–3 inches
• Water for Soy Milk: Add 3–4 times the volume of soaked beans

Natural Coagulant Mixture (Nigari Substitute)

• Water: 2 cups
• Coarse Salt: 2 tbsp
• Double-Strength Vinegar: 2 tbsp

Note: Double-strength vinegar can be purchased at Korean grocery stores.

Essential Kitchen Tools

• High-powered blender
• Large pot
• Cotton cloth bag
• Tofu press mold or perforated container and cheesecloth or cotton cloth. (If you don't have a tofu press, use a bowl filled with water as a weight to press it.)

Step-by-Step Instructions: How to Make Tofu at Home

Step 1: Soak the Soybeans

1. Wash 500 g of dried soybeans thoroughly and discard damaged beans.
2. Cover with cold water and let soak for 8 to 12 hours (overnight) until plump and soft.
3. Rinse and drain the soaked beans.

Step 2: Blend and Extract Soy Milk

1. Blend the soaked beans with small amounts of fresh water until completely smooth.
2. Pour the blended mixture into a clean cotton bag over a large bowl.
3. Squeeze firmly to extract all the fresh soy milk, gradually adding 3 to 4 times more water as you squeeze.

Step 3: Cook the Soy Milk

1. Pour the fresh soy milk into a large pot.
2. Skim off any foam and stir gently in one direction with a spatula over high heat for 30 to 40 minutes to prevent scorching or sticking to the bottom.
3. When it starts to boil, turn off the heat immediately. 

Step 4: Add the Natural Coagulant (Double-Strength Vinegar Brine)

1. Prepare the natural coagulant before the boiled soy milk.
2. In a small bowl, mix 2 cups water, 2 tbsp coarse salt, and 2 tbsp double-strength vinegar until dissolved.
3. Slowly pour the vinegar mixture into the hot soy milk while gently drawing a line with a wooden spatula. Do not over-stir!
4. Cover the pot with a lid and let it sit undisturbed for 10 to 15 minutes. Soft white curds will form and separate from the clear yellowish liquid (whey).
   

Step 5: Mold and Press the Tofu

1. Line your tofu mold with a moist cheesecloth or cotton cloth.
2. Gently ladle the curds into the mold using a ladle.
3. Fold the cloth over the top and place a light weight on it. Press for 15 to 20 minutes for soft tofu, or slightly longer for firm tofu.

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How to Store Homemade Tofu Fresh

1. Place the pressed tofu in an airtight container.
2. Submerge completely in clean, cold water.
3. Store in the refrigerator and change the water daily.
4. When kept clean and cold, fresh tofu remains delicious for up to 10 to 14 days. (Note: Shelf life depends on your refrigerator’s cooling performance.)   

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