A tofu coagulant is the ingredient that turns soy milk into tofu by curdling its proteins — exactly as rennet or lemon curdles dairy milk into paneer. The two most common coagulants in India are nigari (magnesium chloride), which gives silky, delicate tofu with a clean flavour, and calcium sulphate (gypsum), which yields softer, calcium-rich tofu. To make tofu at home you need just three things: fresh soy milk, 1–2 teaspoons of coagulant dissolved in warm water, and a mould or muslin cloth. Heat the soy milk to about 80°C, stir in the coagulant, let curds form for 15 minutes, then press for 20–40 minutes depending on desired firmness. One litre of soy milk yields roughly 250–300g of fresh tofu at a fraction of store prices. Food-grade tofu coagulants are available online in India at EarthBased with pan-India delivery.
Nigari vs Calcium Sulphate: Which Coagulant to Choose
Nigari (magnesium chloride): The traditional Japanese choice. Works fast, produces tofu with a smooth, slightly sweet flavour and delicate texture. Best for silken and medium tofu.
Calcium sulphate (gypsum): The standard in Chinese-style tofu. Slower-acting and more forgiving for beginners, gives a softer curd and adds dietary calcium — useful for vegans watching calcium intake.
Lemon juice or vinegar: Works in a pinch but gives a coarser, slightly tangy curd — closer to paneer than true tofu.
Step-by-Step: Homemade Tofu
1. Heat 1 litre of fresh soy milk to 75–80°C (steaming, not boiling).
2. Dissolve 1.5 tsp coagulant in 60ml warm water.
3. Stir the soy milk gently, pour in the coagulant solution in two additions, stir twice, and stop.
4. Cover and rest 15 minutes until curds separate from pale yellow whey.
5. Ladle curds into a muslin-lined mould, fold the cloth over, and press with a weight — 20 minutes for soft tofu, 40 for firm.
6. Chill in fresh water. Use within 3–4 days, changing the water daily.
Frequently Asked Questions
What is the best coagulant for tofu?
Nigari (magnesium chloride) is best for authentic flavour and silky texture; calcium sulphate is best for beginners and calcium-fortified tofu. Both are vegan and food-grade.
How much coagulant per litre of soy milk?
Use 1 to 2 teaspoons (about 5–10g) of nigari or calcium sulphate per litre of soy milk, dissolved in warm water before adding.
Is tofu coagulant safe and vegan?
Yes. Nigari and calcium sulphate are mineral salts — naturally vegan, with no animal derivatives — and both are standard food-grade ingredients used in commercial tofu worldwide.
Where can I buy tofu coagulant in India?
Food-grade tofu coagulant is available online in India at EarthBased (earthbased.in), verified vegan, with pan-India delivery in 3–5 days.