What Is Tofu Made From Ingredients and How It’s Made

What Is Tofu Made From?

Traditional tofu is made from three basic components:

• Soybeans
• Water
• A coagulant

Soybeans provide the proteins and fats that give tofu its structure. Water is used to extract these components from the beans and produce soy milk. The coagulant then causes the proteins in the soy milk to form curds. Commercial tofu can contain additional ingredients depending on the product, so check the ingredient list if you want to know exactly what is in a particular tofu product.

The Main Ingredient: Soybeans

Soybeans are the foundation of tofu. Their proteins and fats help give tofu its structure, while their characteristics can also affect the final texture. The type of soybean and the production method can affect the final texture and characteristics of tofu. This is one reason different brands can have noticeably different textures, even when they are labelled as the same type.

How Is Tofu Made?

Although commercial production uses specialised equipment, the basic process is relatively straightforward.

1. Soybeans Are Soaked

Dried soybeans are washed and soaked in water until they absorb moisture and soften. Traditional methods can involve soaking the beans for several hours or overnight.

2. The Soybeans Are Ground with Water

The softened soybeans are ground with water to create a thick mixture.

3. The Mixture Is Heated

The ground soybean mixture is heated and cooked to produce the soy milk used to make tofu.

4. Soy Milk and Okara Are Separated

The cooked mixture is filtered to separate the liquid soy milk from the remaining soybean fibre. The solid fibre is called okara (おから), while the filtered liquid becomes the base for tofu. Okara can also be used as a food ingredient rather than simply being discarded.

5. A Coagulant Is Added

A coagulant is added to the soy milk, causing the proteins to come together and form curds. One traditional Japanese coagulant is nigari, which mainly contains magnesium chloride. Other coagulants, including calcium sulphate and glucono delta-lactone, may also be used.

6. The Curds Are Shaped

For momen tofu, the curds are placed into a mould and pressed to remove water, producing a firmer texture. Kinugoshi tofu is made by coagulating relatively concentrated soy milk without the same pressing process used for momen tofu.

What Is Nigari?

Nigari is a traditional coagulant used to make tofu. It mainly contains magnesium chloride and is associated with the minerals left behind during the production of sea salt. The name is related to the Japanese word nigai, meaning "bitter", although tofu made with nigari does not normally have a strongly bitter taste.

Nigari is not the only coagulant used in tofu production. Other coagulants, such as calcium sulphate, can also be used and may produce different textures.

What Is the Difference Between Silken and Firm Tofu?

Common tofu varieties differ mainly in how the soy milk is coagulated and how the resulting curds are handled.

Silken Tofu

Silken tofu, commonly known in Japan as kinugoshi tofu (絹ごし豆腐), has a smooth and delicate texture. It is made by coagulating relatively concentrated soy milk without the same pressing process used for momen tofu. It works particularly well in:

• Miso soup
• Cold tofu dishes
• Steamed dishes
• Sauces and dressings
• Desserts

Because it is delicate, it can break apart during vigorous cooking.

Firm Tofu

Firm tofu, often associated with momen tofu (木綿豆腐), has a denser texture because water is pressed from the curds. It is useful for:

• Stir-fries
• Grilling
• Pan-frying
• Deep-frying
• Tofu steaks

It generally holds its shape better during cooking.

Why Does Tofu Have Different Textures?

Tofu texture is affected by factors such as soy milk concentration, the type and amount of coagulant, temperature and how much water is removed during production. Pressing removes water and produces a denser texture, while tofu made without the same pressing process remains softer and more delicate. This is why tofu can vary considerably between brands and products, even when they appear to be the same type.

How Tofu Is Used in Japanese Cooking

Tofu has a wide range of uses in Japanese cuisine. Its mild flavour allows it to work well with sauces, broths and seasonings.

Hiyayakko

Hiyayakko is chilled tofu served with toppings and seasonings such as grated ginger, spring onion and soy sauce. Because the tofu is served simply, its texture is an important part of the dish.

Miso Soup

Tofu is a common ingredient in miso soup, often served with wakame seaweed and spring onion. Soft tofu is particularly suitable because of its delicate texture.

Agedashi Tofu

Agedashi tofu is tofu coated in starch, lightly fried and served with a savoury dashi-based sauce. The contrast between the crisp coating and soft tofu is a key feature of the dish.

Hot Pots and Simmered Dishes

Tofu is also widely used in hot pots and simmered dishes. Firmer varieties are useful when the tofu needs to retain its shape while absorbing the flavour of the surrounding broth.

What Is Tofu Skin?

Tofu skin, known in Japan as yuba, is made from soy milk but is different from tofu. When soy milk is heated, a thin film of proteins and fats forms on the surface. This film can be collected and eaten fresh or dried.

Unlike tofu, which is made by coagulating soy milk, yuba forms naturally as a film on heated soy milk. It can be used in soups, simmered dishes and other Japanese preparations.

What Happens to the Soybean Fibre?

The fibre left after soy milk is extracted is called okara. Okara has a pale, crumbly texture and is a traditional by-product of tofu and soy milk production. It can also be used as a food ingredient.

How to Choose Tofu in Australia

Australian supermarkets stock several types of tofu, while Japanese and Asian grocery stores often offer a wider selection. Choose the type according to how you plan to use it.

For Soups

Silken or soft tofu works well when you want delicate pieces in the broth.

For Stir-Fries

Firm or extra-firm tofu is generally easier to handle and less likely to break apart.

For Frying

Firm tofu is usually a practical choice, particularly when you want a crisp exterior.

For Cold Dishes

Silken tofu provides a smooth texture that works particularly well when the tofu itself is the focus of the dish.

How to Make Tofu Taste Better

Tofu has a mild flavour, which makes it particularly versatile. Japanese ingredients that pair well with tofu include:

• Soy sauce
• Dashi
• Miso
• Sesame oil
• Ginger
• Spring onion
• Sesame seeds
• Ponzu
• Japanese chilli seasonings

For firm tofu, draining and patting it dry before frying can help achieve a better texture.

Where to Buy Tofu in Australia

Tofu is widely available in Australia. Major supermarkets commonly stock basic varieties, while Japanese supermarkets and Asian grocery stores often offer more options. Depending on the store, you may find:

• Silken tofu
• Organic tofu
• Fried tofu products
• Yuba

Fresh tofu generally needs refrigeration, so check the use-by date and storage instructions before buying.

Frequently Asked Questions

Is tofu vegan and vegetarian?

Plain tofu is generally suitable for vegetarian and vegan diets because its basic ingredients are plant-based. However, dishes served with tofu may contain animal-derived ingredients such as fish stock, bonito flakes or oyster sauce. If you are buying packaged tofu in Australia, check the ingredient list and allergen information to confirm that it meets your dietary requirements.

Is tofu a good source of protein?

Tofu contains protein naturally because soybeans are protein-rich legumes. The amount varies between products, so the nutrition information panel is the best source for the exact amount in the tofu you buy. Some tofu can also provide calcium, particularly when calcium-based coagulants are used. However, the nutritional content varies between products, so it is best to check the label.

Is tofu gluten-free?

Plain tofu made from soybeans, water and a coagulant does not inherently contain wheat or gluten. However, flavoured or seasoned tofu products can contain other ingredients, so check the product label if you need to avoid gluten.

Conclusion

So, what is tofu made from? At its most basic, tofu is made from soybeans, water and a coagulant. The production process transforms soybeans into soy milk, separates the remaining fibre as okara, and then uses a coagulant to form tofu. The way the curds are handled and how much water is removed help determine whether the final product is soft and silky or firm and dense.

For Australians interested in Japanese cooking, tofu is an easy ingredient to experiment with at home. Silken tofu works well in soups and chilled dishes, while firm tofu is better suited to frying, grilling and stir-frying. Understanding how tofu is made can help you choose the right variety and get more out of this versatile Japanese food.