12 Cups Dry Soybeans, Firm Tofu with Nigari
Inputs
Result
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.
Yield
29 oz
Water
14 cups
Press
30 min
14 cups
8.0 cups
4.0 tsp
30 min
Inputs
Result
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.
Inputs
Result
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.
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.
| Firmness | Yield per Cup Beans | Water Ratio | Press Time |
|---|---|---|---|
| Silken | 18 oz | 1:10 | None |
| Medium | 16 oz | 1:8 | 15 min |
| Firm | 14 oz | 1:7 | 30 min |
| Extra Firm | 12 oz | 1:6 | 45 min |
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.
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).
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.
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Last Updated: Mar 19, 2026
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