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SoyQuick Tofu Kit

Making your own tofu is fast, fun, and inexpensive using soymilk made from your SoyQuick Soymilk maker and this Delux Tofu Kit.

Each tofu kit contains:

  • High quality two-piece press (5 x 4.25 x 3.5")
  • Large piece of cotton muslin
  • 10 Sachets of SoyQuick tofu coagulator

SoyQuick tofu coagulator is conveniently pre-packaged in single use packets so that air, moisture, and light are kept out to ensure a long shelf life of up to 18 months.

Our tofu press is made from durable plastic with rounded corners. Customers like this design as it greatly assists in forming the block of tofu and it is very easy to clean. All you need to do is just rinse it and let it dry. We have found that a wooden tofu press that has hard-to-reach corners is more difficult to clean and maintain as bacteria and bits of tofu are often left behind.

How to make Tofu
To make tofu, you need soymilk, tofu coagulator, and our easy-to-use tofu press. The coagulator will separate the soymilk into curds and whey that you pour into the tofu press. The press allows the water to drain off and forms the tofu into a block.

One batch of fresh soymilk makes approximately 7 - 14 oz (195-395 grams) of great tasting tofu. However, the size and firmness of your tofu is determined by how much water you press out and how long you leave the tofu "set" in the press. You can even make your own flavored tofu and tofu dessert, or add your favorite herbs to make delicious herb tofu. Simply add the desired ingredient as an extract or powder to the soymilk before adding the coagulant.

Make Soft and Hard Tofu
Follow soymilk making steps. Stir in one package of Tofu coagulator or 1 ½ to 2 teaspoons of Nigari or Gypsum (adjust amount of each for desired firmness) Cover pot and let stand for 20 minutes. Soymilk will separate into large curds and whey.

Center included cheesecloth over and into Tofu press (step 1). Place Tofu press into a colander over a sink. Pour the curds and whey into the Tofu press (step 2).

Fold remaining sides of cheesecloth on top of Tofu and use the top paddle to press out water (step 3). For soft tofu, press gently to form the block and let stand for 15-20 minutes in the press. For firm tofu, press more forcefully and let stand in the tofu press with a weight on top (a glass of water for a light weight, or couple of books for a heavier weight) for 1 hour. The more the tofu is pressed, the firmer the tofu will be.

One batch of soymilk makes approximately 7-14 ounces (195-395 grams) of great tasting Tofu, depending on how much you press it.

Storing Tofu
Tofu can be stored in the refrigerator for up to 7 days. Cover the tofu with fresh cool water (filtered is best) and replace the water daily to prevent it from getting cloudy and growing bacteria. Make sure that the tofu is completely submerged.

What is Tofu Coagulator?
Tofu coagulators are mineral salts that separate the solid soy proteins from the water creating curds and whey. The coagulant that is included in your tofu kit is magnesium chloride, one of the most commonly used coagulants in tofu production. Synthetic magnesium chloride is on the National Organic Standards Board's list of accepted ingredients for organic certification.

Our coagulant is the food grade mineral in a powdered form and is manufactured expressly for the purpose of making tofu. It is conveniently pre-packaged in single use packets so that air, moisture, and light are kept out to ensure shelf life. Plus, with our single use packets you know that you are using the right amount every time, no measuring necessary!


NZ$14.99 
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