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Let's make Money from Making Tofu.

Updated on June 9, 2010

Healthful and Economically Potential.

Tofu or bean curd, as its name refers, is healthful food made of soy milk, which is low in calorie and fat but rich in protein and other minerals like calcium and magnesium. Some research also discloses that tofu has the ability to decrease cholesterol and minimize the risk of heart disease.

This fact has made tofu become very popular food around the world. Tofu has its specialty in combining health and economic potentials.

Some materials  in making tofu
Some materials in making tofu

1. Tools and Materials.

Tools :

A big jar


Unbleached cloth/cheesecloth for strainer

Cooking pan

Materials :


Cider Vinegar, or Lemon juice for coagulant


Soy bean used as the material in tofu making should be of good quality and free from any unwanted materials like small stones, plastic, etc. Wash the beans, then soak in water for around 6-8 hours.

Wash the bean again, and put it in a wooden/plastic jar .

Bean grinder
Bean grinder
Boil the soya bean  in a big pan
Boil the soya bean in a big pan

2. Grinding the bean and cooking.

Using bean grinder, grind the bean and let the soya paste flow into a container under the grinder.

Move the ground bean into a big pan then add some hot water to dilute it and mix thoroughly.

Cook and boil it for about 15-20 minutes since it starts boiling, don't stop stirring during the cooking since there is a tendency to scorch.

Soya milk filtration
Soya milk filtration

3. Filtration

et ready with a clean barrel and a piece of unbleached, porous cotton cloth.

Put the porous cotton cloth on top of the barrel so that the whole mouth of the barrel is covered by the cotton cloth. Bind it with a rope around the barrel so that the cotton cloth won't lose.

Now let's begin with filtration.

Slowly pour the content in the barrel through the cotton filter, shake the base of the cotton to help the filtration flows down more rapidly. You can see white, milky liquid flows down during filtration. Rinse the residue/remains with boiled water to cleanse the retained milk in the residue, do the rinsing several times if necessary. The soy milk will be totally filtrated when you see the rinsing water has become light white or clear water.

Don't throw the residue away, it still contains nutrition which is good for your livestock food.

4. Coagulation.

After filtration is completed, you need to coagulate the filtrate. There are several coagulants we can use, some are readily found coagulants like vinegar and lemon juice.

Put vinegar or lemon juice in the glass up to 1/4 part of the volume. Add water to make the volume becomes one glass and stir.

Put the pan with soy milk in it on the stove and boil it back. When the soy milk boils, turn the stove off and remove the pan to the table (don't forget to put heat resisting mat under the pan). Pour half a volume of the coagulant into boiled soy milk and stir in one direction.

Put a lid on the pan after stirring and let it sit for around 5 minutes. Check the soy milk after 5 minutes, now there should be some thin pieces of tofu curds in the liquid. If there is no curds as the result of coagulation yet, add more coagulant into the soy milk, but this time no stirring is needed. Put the lid on again and let it sit for another 5 minutes. Repeat the above process if the coagulation is not complete.

Separating the curds from the whey when the coagulation is completed.
Separating the curds from the whey when the coagulation is completed.

5. Separating the Curds

After the coagulation is complete, now we need to separate the curds from the whey to form them into pieces of tofu. Use a piece of cheese cloth as the strainer.

There are two ways of forming tofu : you can use a large cast (sieve-like container) to form a large single tofu then you cut it into small pieces, or you can use small containers/casts and form every single tofu in those casts.

Lay a piece of cheese cloth on a cast with 3-5 cm height. The cloth should cover the whole edge as well as the bottom of the cast so that the curd won't flow out of the cast. Pour the curd into the cast and wrap it with the cloth by making a knot of the cheese cloth corners. Let it cool down and toughen.

Unwrap the cheese cloth and tofu is ready for packaging or next treatment (coloring, cooking,etc).

The finished tofu is collected on  large trays.
The finished tofu is collected on large trays.
Coloring the tofu
Coloring the tofu
Yellow tofu
Yellow tofu

6. Color Tofu

A lot of customers like color tofu instead of the white, plain one. Tofu makers in Indonesia use turmeric to color tofu.

Boil water in a large pan. While waiting for the water to boil, prepare turmeric extract by blending some turmeric with water using a blender.

Another benefit of this coloring that it also helps preserve the tofu.

Sieve the blended turmeric and put the extract into the boiling water in the large pan, stir the water for some minutes.

Soak white tofu into the coloring water one by one and let it sit inside for 15 minutes. Remove the tofu and put it back on trays when the immersing is done.

7. P a c k a g i n g.

Packaging will make the product of tofu look more attractive, hygienic, and more long lasting.

The cover can be made transparent so that customers can identify kinds of tofu without opening it since the more often the package is opened the more chances of contamination will take place.

Putting tags on the cover informing about price and expiry date, contents and nutrition facts are also important.


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    • FlourishAnyway profile image

      FlourishAnyway 4 years ago from USA

      Very interesting. I had no idea how tofu was made nor that it could be colored. Voted up and more.

    • agusfanani profile image

      agusfanani 5 years ago from Indonesia

      @Balinese: Thank you for dropping by.

      @sweetie1: Thank you for your visit and your nice comments.

    • sweetie1 profile image

      sweetie1 6 years ago from India

      hi i personally dont like the taste of tofu much but it is very healthy and now i can see how much effort goes in to making tofu. Nice hub

    • Balinese profile image

      Balinese 7 years ago from Ireland

      love tofu

      i find hard to get good tofu in ireland - but do my best to eat tofu as i know have good health benefits


    • agusfanani profile image

      agusfanani 7 years ago from Indonesia

      @ Sinea: Thank you for your visit and the tips in preparing tofu. I'm glad that this hub is useful.

    • profile image

      Sinea 7 years ago

      I love tofu. We put a little bit of soy sauce on it and fry it up in a skillet. Delicious. Thanks for telling us how it is made.

    • agusfanani profile image

      agusfanani 7 years ago from Indonesia

      Thank you Franci for reading this hub. Tofu can stand for 7-14 days in the fridge without changing its taste and quality.

    • profile image

      Franci 7 years ago

      Hi Dear!!

      That's sooo cool

      Thanks for the tut, really helped me!!

      I loved it

      what is the shelf life of the tofu

      If one was to sell it to a shop , how mane dates would be given to be consumed and stored in the fridge?

      Many thanks


    • agusfanani profile image

      agusfanani 7 years ago from Indonesia

      Thank you Lamme that I can share some information about making tofu with you.

    • Lamme profile image

      Lamme 7 years ago

      I hadn't realized the whole process of making tofu. This was really interesting! Rating up.

    • agusfanani profile image

      agusfanani 7 years ago from Indonesia

      You're right that tofu making involves many steps and team work. I have to go with my team to produce tofu in US and that needs quiet a lot preparation. Thank you for your encouraging comments Freya Cesare,

    • Freya Cesare profile image

      Freya Cesare 7 years ago from Borneo Island, Indonesia

      Wow. I never know it is so hard to made tofu. You must listen to Tim Tim. Let's bring Indonesian tofu and Tempe to US. But I guess making Tempe is more complicated, right? Because US already tried to made it but never taste the same with our Tempe.

    • agusfanani profile image

      agusfanani 7 years ago from Indonesia

      @febriedethan: Tofu from Sumedang is nomero uno, but I've never tried the Yun Sen and Yun Yi ones, I'd better listen to recommendation to try them so that I have more horizon in tofu tasting.

      @forlan : Thank you for having read this hub.

    • forlan profile image

      forlan 7 years ago

      great hubs, you can get money with tofu. This is my favorite food too.

    • febriedethan profile image

      febriedethan 7 years ago from Indonesia

      I love Tofu. I live in West Java, where there are many of tofu makers here. And if you visit Bandung, Agus, try the Yun Sen or Yun Yi Tofu, they're just great, oh and don't forget to taste Sumedang tofu like Bungkeng. Wonderful hub, thank you for sharing. Rated up of course :)

    • agusfanani profile image

      agusfanani 8 years ago from Indonesia

      @tim-tim: Thank you for your visit and your great encouragement. I dream of that opportunity too.

    • tim-tim profile image

      Priscilla Chan 8 years ago from Normal, Illinois

      My God! If you are here in the US, you will be a millionaire! I have a friend who had a store for Tofu and they made so much money in NY! Need to move here and start the business!

    • agusfanani profile image

      agusfanani 8 years ago from Indonesia

      Thank you Peggy W for visiting this hub. Yes, a lot of people like color tofu, even now tofu companies also make milk tofu.

    • Peggy W profile image

      Peggy Woods 8 years ago from Houston, Texas

      This was very interesting. I had no idea that some tofu was colored with tumeric. The only ones I have purchased and used have always been white. Rating this useful!

    • agusfanani profile image

      agusfanani 8 years ago from Indonesia

      @Margaridab: thank you for your nice comments.

      @crazykhan: thank you for visiting this hub.

    • crazykhan profile image

      crazykhan 8 years ago from Lahore


    • Margaridab profile image

      Margarida Borges 8 years ago from Lyon, France

      Interesting hub. I had never thought about how tofu was made.


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