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Tofu Calculator — Soybean, Water & Coagulant Ratio Guide

Calculate soybean, water, and coagulant ratios for any tofu firmness

Yield

29 oz

Water

14 cups

Press

30 min

Tofu Yield

29
ounces of tofu (2.1 blocks)
Water

14 cups

Soymilk

8.0 cups

Coagulant

4.0 tsp

Press Time

30 min

Ingredient Ratio

Dry Beans (cups)2.0
Water (cups)14.0
Coagulant (tsp)4.0

Example Calculations

12 Cups Dry Soybeans, Firm Tofu with Nigari

Inputs

Dry Soybeans2 cups
FirmnessFirm
CoagulantNigari

Result

Yield29 oz tofu
Water14 cups
Coagulant4.0 tsp nigari
Press Time30 minutes

2 cups beans × 8 oz/cup × 1.8 yield factor = 28.8 ≈ 29 oz. Water = 2 × 7 = 14 cups. Nigari at 1.0 tsp/cup × 2.0 factor = 4.0 tsp.

21 Cup Soybeans, Silken Tofu with Gypsum

Inputs

Dry Soybeans1 cup
FirmnessSilken
CoagulantGypsum

Result

Yield18 oz tofu
Water10 cups
Coagulant2.6 tsp gypsum

1 cup × 8 oz × 2.2 silken factor = 17.6 ≈ 18 oz. Water = 1 × 10 = 10 cups. Gypsum at 1.2 × 1.0 × 2.2 factor adjust = 2.6 tsp.

Frequently Asked Questions

Q

How many soybeans do I need to make tofu?

Two cups of dry soybeans yield about 28–29 ounces of firm tofu (roughly 2 standard blocks). Each cup of dry beans produces about 4 cups of soymilk, which then coagulates into approximately 14 ounces of tofu depending on firmness.

  • 1 cup dry soybeans = ~14 oz firm tofu (1 block)
  • 2 cups dry soybeans = ~29 oz firm tofu (2 blocks)
  • Silken tofu yields more volume but weighs similarly
  • Soak beans 8–12 hours before blending
FirmnessYield per Cup BeansWater RatioPress Time
Silken18 oz1:10None
Medium16 oz1:815 min
Firm14 oz1:730 min
Extra Firm12 oz1:645 min
Q

What coagulant should I use for tofu?

Nigari (magnesium chloride) is the traditional Japanese coagulant, producing smooth, sweet tofu at 2 tsp per cup of dry beans. Gypsum (calcium sulfate) gives a tender silky texture. Lemon juice and apple cider vinegar are accessible alternatives at 6 tsp per cup of beans.

  • Nigari (MgCl₂): 2 tsp/cup beans, smooth sweet flavor
  • Gypsum (CaSO₄): 2.4 tsp/cup beans, tender silky texture
  • Lemon juice: 6 tsp/cup beans, slight citrus note
  • Apple cider vinegar: 6 tsp/cup beans, mild tang
Q

How long do I press tofu?

Press time determines firmness: silken tofu skips pressing entirely, medium tofu presses for 15 minutes, firm for 30 minutes, and extra firm for 45 minutes. Use a tofu press or stack plates with a weight (a can of beans works well).

  • Silken: no pressing, set in mold
  • Medium: 15 min under light weight
  • Firm: 30 min under 2–3 lbs
  • Extra firm: 45 min under 3–5 lbs
Q

How much water do I need for homemade tofu?

The soybean-to-water ratio ranges from 1:6 for extra-firm tofu to 1:10 for silken. For standard firm tofu, use 7 cups of water per cup of dry soybeans. This water is used for blending the soaked beans into soymilk.

  • Extra firm: 1:6 ratio (6 cups water per cup beans)
  • Firm: 1:7 ratio (7 cups water per cup beans)
  • Medium: 1:8 ratio (8 cups water per cup beans)
  • Silken: 1:10 ratio (10 cups water per cup beans)

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Last Updated: Mar 19, 2026

This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.

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