Homemade/DIY Silken Tofu:

servings – 6


  • 1 cup soybeans (wash, soak in water overnight, drain and wash)
  • 2 3/4 cups water
  • 1 tsp gypsum powder – calcium sulfate/tofu coagulant


  1. Place soybeans and water (1 1/2 cups) in a blender and pulse until smooth.
  2. Lay a large piece of muslin or cheesecloth in a mixing bowl.
  3. Transfer the soy puree onto the cloth.
  4. Bring up the sides of the cloth, wrap, twist and squeeze to extract the soy milk.
  5. Return the soy pulp from the muslin cloth to the blender, add water (1 1/4 cups) and pulse until smooth.
  6. Repeat steps 3 – 4.
  7. Pour all the extracted soy milk into a sauce pot, heat at low flame, stir well until it boils, simmer for 5 minutes, skim the foam off the surface and turn off the heat.
  8. In a cup, combine gypsum powder and 3 tbsp water, stir well and pour into a tofu-shaped container or a container of any shape desired.
  9. Then, pour in the soy milk from a height of 1 foot above.
  10. Allow the soy milk to cool and curdle.
  11. May refrigerate the silken tofu for later cooking.