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  • Soybeans - 1 measuring cup
  • Water - 1L
  • Tofu Coagulator - 1 package
  • Equipment: Tofu Mold and cheesecloth


  1. Soak soybeans 6-8 hours or overnight, rinse, and drain
  2. Load soybeans into milk screen
  3. Follow instructions for making soymilk
  4. Slowly stir 1 package of tofu coagulator to soymilk, cover, and let sit for 20 minutes
  5. Prepare tofu mold by lining it with a clean cheesecloth.
  6. Once soymilk separates into curds and whey, pour it into the tofu mold. Fold excess cheesecloth on top of the tofu and press out excess water.
  7. Place a weight (3-5 lbs) on top of the tofu mold lid and let sit for another 20 minutes.
  8. Remove tofu from the tofu mold, and enjoy!