Hello I was making tofu for the first time starting with dried soy beans. I was following this youtube tutorial: https://youtu.be/IdGwL5dFgCQ

I used lemon juice diluted with water as my coagulant. The end result after pressing with 10 lbs or 5 kg worth of weight for 3 hours is below:

Is the reason the tofu did not firm up because I didn't press enough or could there have been another issue?

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1 Answer 1


I would try again with gypsum (calcium sulfate) or nigari as your coagulant. The result will be more consistent and of higher quality. Lemon and other acids are less common coagulants.

  • I'll try and update the post. Commented Aug 13, 2023 at 2:44
  • Yep just tried again this time with nigari and it worked like a charm. Thanks for the help! Commented Aug 17, 2023 at 5:07

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