How to Make Homemade White Dried Tofu (Dougan) – Easy Step-by-Step Guide

Okay, let’s be real—store-bought dried tofu (dougan) is fine, but homemade? It’s a game-changer. I’ve been obsessed with making my own lately because it’s way creamier, has zero weird additives, and tastes like pure soy goodness. Plus, there’s something so satisfying about turning simple soybeans into that dense, chewy, perfect white dougan. Let’s dive in—no fancy equipment needed (well, almost), just patience and a love for homemade eats!

Why Homemade White Dougan Is Worth the Effort

First off, let’s talk about the perks. Store-bought dougan often has preservatives or extra salt to make it last longer, but homemade? You control every ingredient. Plus, the texture—oh my gosh, the texture! Homemade dougan is smoother, denser, and way more flavorful than anything you’ll find on a grocery shelf. And let’s not forget the nutrition: it’s packed with protein, healthy fats, carbs, and minerals like calcium, phosphorus, and iron. It’s basically a superfood you can make in your kitchen!

What You’ll Need: Ingredients & Tools

Ingredients (Makes ~1-2 Pounds of Dougan)

• 500g (about 2 cups) dried soybeans
• 10g (about 1 teaspoon) brine (saltwater coagulant—you can use gypsum too, but I love brine for that classic dougan taste)
• Water (we’ll talk ratios later—trust me, it’s key!)

Tools You’ll Need

• Blender or juicer (I used a Hurom slow juicer—game-changer for smooth soy milk!)
• Cheesecloth or nut milk bag (for straining)
• Large pot (to cook the soy milk)
• Small bowl (for mixing brine)
• Dougan mold (or a makeshift mold with a colander, cheesecloth, and a heavy object—more on that later)
• Thermometer (optional, but super helpful for getting the temp right!)
• Ladle or slotted spoon

Step-by-Step: Making Your Homemade White Dougan

Okay, let’s get cooking! This process takes a bit of time (mostly waiting for soaking and pressing), but it’s totally doable in a day. Let’s break it down step by step.

Step 1: Soak the Soybeans (The Most Important Wait!)

First things first: soak those soybeans! The ratio of soybeans to water is 1:3—so for 500g soybeans, use 1500ml (about 6 cups) of water. Rinse the soybeans first to get rid of any dirt or debris, then cover them with the water. Let them soak for 8 hours—if it’s winter (or your kitchen is cold), bump that up to 12 hours. I usually soak mine overnight so I don’t have to wait around during the day. Pro tip: don’t skip this step! Soaking softens the beans, makes them easier to blend, and helps the soy milk taste better.

Step 2: Make Fresh Soy Milk (Smooth = Better Dougan!)

Once the beans are soaked, drain them (save the soaking water if you want—some people use it for extra nutrients, but I usually toss it). Now, blend ’em! I used a Hurom slow juicer because it makes super smooth soy milk without a lot of foam, but a regular blender works too. If you use a blender, blend the soaked beans with a little water at a time (about 1 cup water per 100g beans) until smooth. Then, strain the mixture through cheesecloth or a nut milk bag to get rid of the okara (soy pulp—save that for cookies or smoothies later, it’s delicious!).

Pro tip: The smoother your soy milk, the smoother your dougan will be. Don’t skip the straining—trust me, the extra step is worth it!

Step 3: Cook the Soy Milk (No Boiling Over!)

Pour the strained soy milk into a large pot and turn the heat to high. Bring it to a boil, then immediately turn the heat down to medium-low and let it simmer for 5 minutes. While it’s simmering, you’ll see a lot of foam forming on top—scoop that off with a slotted spoon. Foam can make your dougan less smooth, so get rid of as much as you can. Also, stir occasionally to prevent the soy milk from sticking to the bottom of the pot (burned soy milk = ruined dougan—yikes!).

Once the 5 minutes are up, turn off the heat. Now we need to let the soy milk cool down to the perfect temperature for curdling—85°C (about 185°F). If you don’t have a thermometer, that’s okay! Just wait until the surface of the soy milk is no longer bubbling and feels warm to the touch (not scalding). This step is crucial—if the milk is too hot, the curds will be tough; if it’s too cold, they won’t form at all.

Step 4: Prepare the Brine (Tiny but Mighty!)

While the soy milk is cooling, let’s get the brine ready. Take 10g of brine (that’s about 1 teaspoon—don’t overdo it!) and put it in a small bowl. Add a little cold water (just enough to dissolve the brine—maybe 2-3 tablespoons) and stir until it’s fully mixed. That’s it! Brine is the coagulant that will turn our liquid soy milk into solid curds. Easy peasy.

Step 5: Curdle the Soy Milk (The Magic Step!)

Okay, now for the fun part—curdling! Once the soy milk is at 85°C, slowly pour the dissolved brine into the pot. As you pour, stir the soy milk gently with a wooden spoon (or a spatula) in a circular motion. Don’t stir too fast or too hard—you want to create tiny, uniform curds, not a big clump. Keep pouring and stirring until all the brine is used up (I used all 10g, and it worked perfectly!).

Once you’re done adding the brine, stop stirring and let the soy milk sit for 20 minutes. During this time, the curds will start to form and separate from the whey (the clearish liquid). You’ll know it’s ready when you see little white curds floating in the whey—like tiny clouds! If you don’t see curds after 20 minutes, your milk might have been too cold, or you didn’t use enough brine. But don’t worry—trial and error is part of the fun!

Step 6: Drain and Press the Curds (Shaping the Dougan!)

Now it’s time to turn those curds into dougan! First, take your dougan mold (or makeshift mold) and line it with cheesecloth. If you don’t have a mold, use a colander lined with cheesecloth—just make sure the cheesecloth is big enough to cover the entire inside. Then, use a ladle to scoop the curds into the mold. Don’t pack them too tight—leave a little space for pressing.

Once the mold is full, fold the cheesecloth over the top of the curds to cover them completely. Then, put the lid on the mold (or a heavy object like a can of beans or a brick) and press down. I used a mold with a twist knob—so I twisted it all the way down and let it press for 2 hours. If you’re using a makeshift mold, put a heavy object on top and let it press for at least 2 hours (or longer if you want a denser dougan).

Pro tip: The longer you press, the drier and denser your dougan will be. I pressed mine for 2.5 hours, and it was perfect—chewy but not too hard.

Step 7: Unmold and Enjoy! (The Best Part!)

After 2 hours (or longer), carefully remove the lid from the mold and unfold the cheesecloth. Ta-da! Your homemade white dougan is ready! It will be smooth, white, and slightly firm to the touch. I flipped mine over, and I was so impressed—look at that perfect texture!

I couldn’t wait to taste it—so I cut off a little corner and took a bite. Oh my gosh, it was so good! It had a mild, nutty flavor and a chewy texture that was way better than any store-bought dougan I’ve ever had. I ate it plain, but you can also marinate it, fry it, or add it to stir-fries—whatever you want!

Seriously, this is so easy to make—even if you’re a beginner in the kitchen. The hardest part is waiting for the beans to soak and the curds to press, but once you get the hang of it, you’ll be making homemade dougan every week. I already have plans to make a big batch this weekend and freeze some for later—because who doesn’t want fresh dougan on hand?

My Tips for Perfect Homemade Dougan

Before you go, let me share a few of my favorite tips to make sure your dougan turns out perfect every time:

• Use high-quality soybeans—fresh, not old! Old beans won’t soak as well and will make your soy milk taste flat.
• Don’t skip the straining—smooth soy milk = smooth dougan.
• Get the temperature right for curdling—85°C is key. If you don’t have a thermometer, just wait until the milk is warm but not boiling.
• Press for at least 2 hours—longer = denser dougan.
• Store leftover dougan in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months.

Okay, that’s it! I hope you try making your own homemade white dougan—trust me, it’s worth every minute. Let me know how it turns out in the comments (if you were here, but since this is a blog, just imagine you’re telling me!). Happy cooking!