Ninghai Baiweixiang Bean Products Co., Ltd.
Tofu manufacturing transforms humble soybeans into fresh, nutritious blocks within just a few hours. The process begins with soaking and grinding the beans, followed by boiling and filtering to produce smooth soy milk. A coagulant is then added to separate the curds, which are pressed into firm blocks and cooled for packaging. Through this carefully controlled production method, soybeans become a versatile plant-based protein known for its mild flavor, smooth texture, and ability to absorb a wide range of seasonings.
When I buy fresh tofu, I care about three things: clean ingredients, a soft but stable texture, and a fresh soy flavor. Many people see a white tofu block in a shop and do not realize how much work happens before it reaches the shelf.
The process starts with soybeans and ends with a delicate block that can be sliced, fried, steamed, or added to soup. The full timeline depends on the soaking method, the batch size, and the type of tofu being made. A small batch can be ready within a day, while some producers soak the beans overnight.
The maker checks the beans and removes stones, damaged pieces, and other material. The beans are then washed several times with clean water.
Good tofu does not need a long list of ingredients. Soybeans, water, and a setting agent are the main parts. The bean quality affects the color, aroma, and amount of tofu produced.
I can notice this difference when comparing tofu from different shops. Some blocks have a mild bean smell and a smooth surface. Others taste flat because the beans were old or the soy milk was too thin.
The clean soybeans sit in water until they become soft and swollen. This stage often takes 6 to 12 hours, depending on the water temperature and the size of the beans.
The beans should feel soft when pressed but should not have a sour smell. A warm room can shorten the soaking time, while cool conditions may require more time.
This step looks simple, yet it affects the whole batch. Beans that remain too firm may not release enough soy milk. Beans left in warm water for too long can develop an unwanted smell.
The softened beans are ground with water to create a thick mixture called soy slurry. Small producers may use a stone mill or electric grinder. Larger facilities use machines that handle a steady flow of beans.
The amount of water changes the strength of the soy milk. Too much water creates a weak base and a softer flavor. Too little water can make grinding difficult and may reduce the smoothness of the final product.
At this stage, the mixture looks nothing like tofu. It is pale, thick, and full of fine soybean particles.
The slurry is heated to cook the soybeans and remove the raw bean taste. The maker must watch the heat carefully because the mixture can foam and stick to the bottom of the pot.
Proper cooking also helps create a cleaner soy aroma. A batch that is not cooked well may taste raw. A batch exposed to excessive heat may develop a burnt smell.
This is one reason fresh tofu often tastes better when it is made in small batches. The maker can watch the texture, smell, and temperature more closely.
The cooked mixture passes through a filter cloth or screen. The liquid becomes soy milk. The solid soybean pulp is called okara.
Okara is not simply waste. It can be used in pancakes, vegetable patties, baked foods, and animal feed, depending on local food practices. Using more of the soybean can reduce unnecessary food loss.
The filtered soy milk should look smooth and creamy. It is the base for tofu, soy yogurt, and other soy foods.
The hot soy milk is mixed with a setting agent. Common choices include magnesium chloride, calcium sulfate, or food-grade nigari.
The agent causes the soy proteins to gather into soft curds. The maker adds it slowly and stirs with care. Too much movement can break the curds into small pieces. Too little mixing can create an uneven texture.
The soy milk then rests for a short period. Gradually, the liquid separates into pale curds and a yellowish liquid called whey.
The curds are placed into a mold lined with cloth. The cloth helps drain the liquid while keeping the curds together.
The amount of pressure controls the texture. Light pressure creates soft tofu. More pressure produces firm tofu that can be cut, pan-fried, or grilled.
A fresh tofu block may be pressed for 15 to 60 minutes. The exact time depends on the product style. When the block holds its shape but still feels moist, it is ready to be removed from the mold.
The tofu is placed in clean, cool water to help it set and remove extra whey. It is then packed in a clean container and kept chilled.
Fresh tofu is perishable. I look for a clean package, a mild soy smell, and a smooth surface without unusual discoloration. Storage instructions matter because freshness depends on temperature and handling after production.
From dry soybeans to a finished block, tofu making combines soaking, grinding, cooking, filtering, setting, and pressing. The process may fit into a single day, yet each stage affects the taste and texture.
What looks like a plain white block is really a careful transformation of one simple ingredient. When I understand the process, I also know what to look for: a fresh aroma, a clean ingredient list, a suitable texture, and clear storage information.
A block of tofu looks simple on the plate. Inside a tofu factory, it passes through several careful stages before it reaches the kitchen. The process depends on clean water, good soybeans, steady heat, and careful handling.
I used to think tofu was made by pressing cooked soybeans into shape. The real process is more detailed. The beans are soaked, ground, filtered, heated, curdled, pressed, cooled, and packed.
The journey starts with dried soybeans. Workers check the beans for color, size, damage, and unwanted material. Clean beans help create a smoother drink and a more even tofu texture.
The beans are washed with water. This removes dust and small particles from storage and transport.
After washing, the beans soak in water. The soaking time changes with the bean size, water temperature, and factory method. The beans absorb water and become soft enough for grinding.
A well-soaked bean feels fuller and softer. A bean that has not absorbed enough water can make grinding less efficient and may affect the texture of the finished tofu.
The softened soybeans move into a grinder with fresh water. The machine breaks the beans into a thick mixture called soybean slurry.
This stage releases protein, oil, and other parts of the bean into the water. The ratio of beans to water affects the strength and flavor of the soy milk.
When I watch this stage, the mixture looks far from the white blocks sold in stores. It is thick, pale, and full of tiny pieces of soybean.
The soybean slurry passes through a filter or separator. The liquid becomes soy milk. The solid material is called okara, or soybean pulp.
Okara still contains fiber and moisture. Some factories send it to animal feed production. Other producers use it in foods such as baked goods, veggie patties, or high-fiber products.
The filtered soy milk must be smooth. Fine particles can change the mouthfeel of tofu, so the filtering stage has a direct effect on the final product.
The soy milk is heated to a controlled temperature. Heating helps reduce unwanted microorganisms and changes the proteins in the liquid.
The factory team monitors the temperature and heating time. A batch that is overheated may develop a cooked taste. A batch that does not receive enough heat may not produce the desired texture.
The smell also changes during heating. The raw bean scent becomes softer, and the liquid starts to smell more like cooked soybeans.
Hot soy milk cannot become tofu on its own. It needs a coagulant, which causes the soy proteins to gather into soft curds.
Common coagulants include calcium sulfate, magnesium chloride, and glucono delta-lactone. Each one creates a different result.
Calcium sulfate may produce a soft, tender texture with a higher calcium content. Magnesium chloride is often used for tofu with a firmer bite. Glucono delta-lactone can help make smooth tofu with a fine texture.
The coagulant is mixed into the soy milk. The liquid begins to separate into white curds and pale yellow whey.
This part requires control. Too much agitation can break the curds. Too little mixing can create an uneven batch.
The curds are moved into molds lined with cloth or fitted with a fine draining surface. The whey flows away while the curds remain inside.
At this stage, tofu begins to look like the product most people know. The curds settle together, but they still need pressure to form a solid block.
The factory chooses the mold size based on the product being made. Small molds may be used for individual portions. Larger molds can produce blocks that are later cut into smaller pieces.
Pressure removes more whey and brings the curds together. The amount of pressure and the pressing time shape the tofu’s firmness.
Soft tofu receives lighter pressure. Firm tofu stays under greater pressure for a longer period. Extra-firm tofu loses more moisture and holds its shape well during frying, grilling, or stir-frying.
I find this stage useful when explaining why tofu products feel different even though they come from the same basic ingredient. The texture is shaped by water content, coagulant, curd size, and pressure.
After pressing, the tofu is cooled in clean water or a chilled area. Cooling helps the block hold its shape and makes cutting easier.
The tofu is then cut into portions. Some blocks remain large for restaurants and food manufacturers. Other pieces are packed for home cooking.
The cutting equipment must stay clean and well maintained. Uneven cuts can affect package weight and cooking results, so the factory checks the pieces during production.
Tofu contains a large amount of water, which makes storage conditions important. The blocks are packed in containers or sealed bags, often with water to help protect their texture.
Labels usually include the product name, ingredients, storage instructions, weight, and date information. Customers should follow the storage guidance on the package.
Once opened, tofu should be kept refrigerated and used according to the package directions. A change in smell, color, or texture can be a reason to discard it.
The process is not only about machines. Workers check the beans, observe the curds, monitor temperatures, clean equipment, and inspect the packed product.
A small change in water quality can affect the taste. A change in pressing time can affect firmness. A difference in coagulant can change the surface and bite.
That is why tofu made by different producers can taste and feel different, even when the ingredient list looks similar.
Tofu moves through a clear chain:
The finished block may look plain, yet each step leaves a mark on its flavor and texture. When I cook tofu, I can taste the result of that process in the way it absorbs sauce, holds its shape, or breaks apart.
A tofu factory turns a dry bean into a fresh food through water, heat, separation, and pressure. Understanding the journey makes the product easier to choose and easier to cook.
I used to think silky tofu required special equipment and half a day of work. The longer process is often caused by one simple mistake: trying to cook dry soybeans without giving them enough time to soften.
Once the beans are ready, the rest moves quickly. With a blender, a fine strainer, soy milk, and a gentle coagulant, I can turn soybeans into soft tofu in about 30 to 40 minutes.
The key is controlling three things:
Step 1: Soften the soybeans
Measure about 200 grams of dry soybeans. Remove damaged beans and rinse them under cool water.
For the usual method, soak them in plenty of water for 8 to 12 hours. They should become plump and split easily when pressed between two fingers.
When I need a shorter soaking method, I place the rinsed beans in a pot, cover them with water, and boil them for 2 minutes. I turn off the heat, cover the pot, and let the beans rest for about 1 hour. This method does not soften every bean equally, so I check a few before blending.
Soft beans produce smoother soy milk. Hard pieces can leave a grainy texture in the finished tofu.
Step 2: Blend with water
Drain the soaked beans and rinse them again. Blend them in small batches with fresh water. For 200 grams of beans, I use about 1.5 to 1.8 liters of water.
I blend each batch for 1 to 2 minutes, until the mixture looks pale, thick, and evenly cloudy. A strong blender helps, but it is not required. Smaller batches often work better than filling the blender too high.
The goal is to release the soy solids without overheating the mixture.
Step 3: Filter the soy milk
Pour the blended mixture through a nut milk bag, clean muslin cloth, or fine kitchen strainer. Press the pulp firmly to extract as much liquid as possible.
This step affects the texture more than many people expect. If small particles remain in the soy milk, the tofu may feel rough instead of silky.
I usually filter the liquid twice when I want a custard-like texture. The leftover soy pulp, called okara, can be used in pancakes, veggie patties, or baked snacks.
Step 4: Cook the soy milk fully
Pour the filtered soy milk into a large pot. Leave extra space because soy milk can rise quickly and foam over.
Heat it over medium heat while stirring often. Bring it to a full simmer, then keep it gently simmering for about 8 to 10 minutes. Raw soy milk has an unpleasant taste and should be cooked thoroughly.
A heavy pot helps prevent scorching. If foam forms on the surface, reduce the heat and keep stirring near the bottom.
Step 5: Add the coagulant
For soft tofu, I prefer food-grade gypsum or glucono delta-lactone, also called GDL. GDL gives a smooth texture and is often used for silken tofu.
Mix about 3 grams of GDL with 2 tablespoons of warm water for every 1 liter of cooked soy milk. The exact amount may vary by brand, so I check the package instructions.
Place the diluted coagulant in a heatproof container. Pour the hot soy milk into the container in one steady stream. Do not stir repeatedly. A brief, gentle movement is enough to spread the coagulant.
Cover the container and let it rest for 15 to 20 minutes. During this time, the liquid changes from cloudy soy milk into a soft, delicate curd.
Step 6: Let the tofu settle
When the tofu looks set, leave it undisturbed for another 5 minutes. Moving the container too soon can break the curd and release water.
For warm, spoonable tofu, serve it directly with soy sauce, sesame oil, scallions, or chili crisp. For firmer pieces, chill it for 1 to 2 hours before cutting.
I once rushed this step and lifted the tofu while it was still warm. It tasted fine, but the surface broke apart easily. A short resting period made a clear difference.
The process feels fast because the main work happens before cooking. Properly softened beans blend more easily, fine filtering removes rough particles, and a measured amount of coagulant creates the soft structure.
Silky tofu does not need a complicated kitchen setup. It needs softened beans, well-filtered soy milk, steady heat, and a gentle hand when the curd forms. Once those points are under control, homemade tofu becomes a practical dish rather than a long cooking project.
Making tofu at home can feel like a long kitchen project, especially when recipes use unfamiliar tools or give vague timing. The process is more manageable than it looks. With soaked soybeans, water, a coagulant, and a little patience, I can make fresh tofu in a few hours of active preparation.
The texture depends on small choices: how finely I blend the beans, how well I strain the milk, and how gently I press the curds. A soft tofu needs less pressure. A firmer block needs more time under weight.
For one small batch, I use:
The coagulant affects the flavor and texture. Lemon juice gives a gentle tang. White vinegar works well and is easy to find. Some cooks use calcium sulfate or magnesium chloride, though these ingredients may require more careful measuring.
I rinse the soybeans and remove any damaged beans or loose skins. I place them in a large bowl and cover them with plenty of cool water.
The beans expand as they absorb water, so the bowl needs extra room. I usually soak them for 8 to 12 hours. In warm weather, I place the bowl in the refrigerator after the beans have softened.
The beans are ready when I can split one easily with my fingers. If the center still feels hard, I give them more soaking time. This stage happens before the main cooking process, so planning ahead makes the same-day tofu session smoother.
I drain the soaked beans and rinse them again. I blend them in batches with fresh water until the mixture looks pale and smooth.
I avoid filling the blender too high. Hot liquid and an overloaded blender can create pressure and splashes. A cool or warm mixture is easier to handle at this stage.
The blended beans form a thick liquid called slurry. A fine blend helps release more soy milk, though the mixture does not need to look perfectly smooth.
I pour the slurry into a large pot and heat it over medium heat. The mixture foams quickly, so I stay nearby and stir often.
When the liquid begins to rise, I lower the heat. I cook it for about 10 to 15 minutes, stirring around the bottom to reduce sticking. Raw soybeans can have an unpleasant taste, so proper cooking matters.
I use a thermometer when I have one. The soy milk should reach a strong simmer, not a violent boil. Without a thermometer, I watch for steady steaming and small bubbles around the edge.
I place cheesecloth over a large bowl and carefully pour in the cooked slurry. The liquid that passes through is soy milk. The thick solids left behind are called okara.
The mixture is hot, so I let it cool for a few minutes before squeezing the cloth. I twist the cloth and press gradually, using a spoon or heat-resistant gloves. Rushing this step can cause burns.
Okara does not need to be thrown away. I can add it to vegetable fritters, bread dough, cookies, or savory patties. It should be cooked and stored in the refrigerator if I am not using it right away.
I let the soy milk cool to about 75–85°C if I am using lemon juice or vinegar. I mix the coagulant with a small amount of water, then pour it into the pot while stirring slowly.
I stop stirring after several gentle turns and wait for 5 to 10 minutes. The milk should separate into pale curds and a yellowish liquid called whey.
If the liquid still looks milky, I add a small amount of diluted coagulant and wait again. Too much acid can create a sharper flavor and a rougher texture, so I add it in small amounts rather than pouring in a large quantity at once.
I line a tofu mold or small colander with clean cheesecloth. I transfer the curds into the cloth and fold the edges over the top.
For soft tofu, I press gently for about 10 to 15 minutes. For a firmer block, I place a clean weight on top and press for 30 to 60 minutes.
A batch made from 300 g of dried soybeans may produce around 400 to 600 g of tofu, though the amount changes with the soybean variety, water ratio, and pressing time. I focus more on texture than an exact yield.
When the tofu has formed, I place it in a bowl of cold water for several minutes. This helps the block firm up and makes it easier to handle.
I store the tofu in a covered container filled with clean water. I keep it refrigerated and change the water each day. Homemade tofu contains no added preservatives, so I use it within a few days and check its smell, color, and texture before cooking.
If it develops a sour smell, slimy surface, unusual color, or mold, I discard it rather than tasting it.
I once made tofu with 300 g of soaked soybeans on a quiet weekend morning. Blending and cooking took about 45 minutes. Straining took another 20 minutes because I wanted a smoother soy milk. The curds formed in less than 10 minutes after adding lemon juice, and the tofu was ready to cook after about 40 minutes of pressing.
The finished block had a soft center and a lightly firm edge. I sliced it into cubes, browned the pieces in a pan, and added them to a vegetable stir-fry. The tofu tasted mild, so it absorbed the sauce well.
The total time after soaking was around three hours. The work was spread across several short stages, with waiting time between them.
The soy milk does not separate
The milk may be too cool, or the coagulant may be too weak. Warm it gently and add a little more diluted lemon juice or vinegar.
The tofu feels crumbly
The coagulant may have been added too quickly, or the curds may have been pressed too hard. Stir gently and reduce the pressing weight next time.
The tofu stays too soft
Use a longer pressing time, drain the curds more fully, or reduce the amount of water used during blending.
The tofu tastes sharp
Too much vinegar or lemon juice may remain in the curds. Rinse the tofu in clean water before storing it, and use less coagulant in the next batch.
The soy milk sticks to the pot
A heavy-bottomed pot and steady stirring can help. Heating too quickly makes the solids settle and burn.
Fresh tofu does not require a complicated setup. The process rewards careful heat control and gentle handling more than speed. I prepare the beans ahead of time, keep the tools clean, and adjust the pressing time to match the texture I want.
The first batch may not look perfectly smooth, and that is normal. Each batch teaches me how much water, heat, and pressure suit my kitchen. Once the curds form, the rest becomes a simple choice: soft tofu for soup, medium tofu for pan-frying, or a firmer block for grilling and stir-frying.
When I buy a block of tofu, I see a simple white food in a plastic tray. Inside a tofu plant, the process involves careful timing, clean water, controlled heat, and a coagulant that turns soy milk into a soft, solid curd.
I visited the process through the eyes of a tofu maker, from dry soybeans to the finished block. The steps are easy to follow, yet each one affects the taste and texture.
1. Selecting and cleaning the soybeans
Tofu starts with soybeans. Producers check the beans for size, color, moisture, and signs of damage. The exact variety can change the flavor and yield, so many makers use a consistent supply from approved farms or grain suppliers.
The beans pass through screens and air cleaners. Small stones, dry plant pieces, and damaged beans are removed before soaking.
This step may look basic, but poor cleaning can affect the entire batch. A small stone can damage equipment, while old or uneven beans may produce soy milk with a weak flavor.
2. Soaking the beans
Clean soybeans are placed in water. The beans absorb moisture and become larger and softer. Soaking often takes several hours, though the time changes with water temperature, bean age, and production style.
I noticed that this stage needs close attention. If the beans stay in water for too long, unwanted smells may develop. If they are not soft enough, the grinder may not break them down evenly.
Some producers use cool water and extend the soaking time. Others adjust the process in a controlled room. The goal is the same: prepare the beans for smooth grinding.
3. Grinding soybeans with water
The soaked beans are mixed with fresh water and sent through a grinder. The machine breaks the beans into a thick slurry made of soybean particles and water.
The amount of water affects the strength of the soy milk. More water creates a thinner liquid. Less water creates a richer mixture, though it may require more control during cooking and filtering.
At this stage, the mixture does not look like the smooth soy milk found in a carton. It has a rough texture and a mild raw-bean smell.
4. Cooking the soybean slurry
The slurry is heated to cook the soybeans. Cooking softens the mixture, improves the flavor, and helps reduce the raw taste associated with uncooked soybeans.
Temperature control matters here. Too little heat can leave an unpleasant flavor. Excessive heat can cause the mixture to stick, foam, or develop a cooked taste that does not suit the product.
Large facilities use tanks with mixing systems. Smaller tofu makers may use smaller cooking vessels and monitor the batch more closely by hand. The equipment differs, but the purpose remains the same: create a clean, balanced soy base.
5. Separating soy milk from okara
The cooked slurry moves through a filter or pressing system. The liquid portion becomes soy milk. The solid fiber left behind is called okara.
Okara has a soft, grainy texture. It contains fiber and other nutrients, so some producers use it in crackers, baked goods, plant-based patties, or animal feed. Other facilities send it for composting or use it in another food process.
The filtered soy milk should feel smooth. If too many particles remain, the finished tofu may have a rough mouthfeel.
I see this stage as one of the points where traditional and modern tofu production meet. A small workshop may use cloth bags and manual pressure. A large plant may use a continuous filter system.
6. Adding the coagulant
Soy milk is heated again before the coagulant is added. Common options include calcium sulfate, magnesium chloride, and other approved food-grade coagulants. Some tofu makers use nigari, a magnesium chloride solution often linked with Japanese-style tofu.
The coagulant changes the soy milk. Proteins join together and form soft curds. The clear liquid left around the curds is called whey.
The amount and type of coagulant affect the final texture:
The soy milk needs gentle handling during this stage. Strong mixing can break the curds into small pieces. Gentle movement allows larger curds to form.
7. Filling the molds
The curds and whey are placed into molds lined with cloth or fitted with food-safe screens. The curds spread across the mold, while excess whey drains away.
At this point, tofu makers decide how dense the block will be. Soft tofu receives little or no pressure. Firm tofu receives more pressure. Extra-firm tofu spends more time under weight or a pressing system.
I like this part because the change is easy to see. A loose mixture becomes a white block as water leaves the curd.
Tofu production is not only about ingredients. It is also about water control. Too much retained water can make the block fragile. Too little can make it dry or rubbery.
8. Pressing the tofu
The tofu stays in the mold while pressure removes more whey. The pressure must match the product type.
Silken tofu is usually handled with less pressing. It keeps a smooth, delicate structure and may be packed in its container before it fully sets.
Firm tofu has a tighter texture. It can be sliced, stir-fried, grilled, or crumbled. Extra-firm tofu holds its shape during cooking and works well in dishes that need browning.
A tofu maker may test a sample by touch, weight, or moisture measurement. These checks help keep each batch close to the same standard.
9. Cooling and cutting
After pressing, the tofu is cooled in clean water or a controlled cooling system. Cooling helps the block set and makes cutting easier.
The block is then divided into smaller pieces. A production line may use a cutting machine for even portions. A small producer may cut each block by hand.
The size depends on the market and the intended use. Small cubes suit soups and hot pots. Larger pieces work well for frying or meal preparation.
10. Packaging and storage
Fresh tofu contains a large amount of water, so it needs careful storage. Some tofu is sealed in water-filled packs. Other products use heat treatment or special packaging methods that help extend shelf life.
The package should show storage instructions, ingredients, allergens, net weight, and the use-by information required in the sales market. Soy is a major food allergen, so clear labeling matters for people who need to avoid it.
At home, I keep opened tofu covered with clean water in the refrigerator and replace the water as needed. I use it within the period stated on the package. Storage advice can vary by product, so the label should guide the decision.
What affects tofu taste and texture?
Several details shape the final block:
This explains why two blocks labeled “firm tofu” may not feel exactly the same. One may be denser and drier. Another may be softer with more moisture.
A simple example from the kitchen
When I want tofu to brown in a pan, I choose a firm or extra-firm block. I drain it, wrap it in a clean towel, and apply light pressure for a short time. After cutting it into pieces, I cook it in a lightly oiled pan until the surfaces turn golden.
For soup, I do not press it as much. I cut the tofu into cubes and add it near the end of cooking so the pieces stay intact.
The production method gives each type of tofu its best use. Soft tofu works well in blended dishes, sauces, and gentle soups. Firm tofu suits stir-fries and pan cooking. Extra-firm tofu is useful when I want clear edges and a denser bite.
A block of tofu may look plain, but its production involves a chain of small decisions. Clean beans, suitable soaking, smooth soy milk, careful curd formation, controlled pressing, and cold storage all shape the result.
When I understand the process, choosing tofu becomes easier. I can read the label, compare textures, store it safely, and select the block that fits the dish instead of treating every package as the same product.
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October 15, 2026
October 15, 2026
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