Making tofu with Nigari(coagulant) step by step! This recipe makes a 6"x6"x3" tofu.
Course: Appetizer, Side Dish, Tofu, Vegan
Cuisine: Asian, Chinese, Taiwanese
Keyword: Homemade, nigari, Tofu, Vegan
Nut Milk Bag
Muslin Cloth/Cheese Cloth
2CDried Soy Beans
¼CWarm WaterAbout 60g to dissolve nigari
Clean the soybean. Soak the beans with 7 times the water overnight or for at least 3 hours until the beans are fully hydrated and plump.
Blend the beans and water together using a blender to make a "smoothie". I used a Vitamix and blended them for 2mins. You might need to do this in batches.
Strain and squeeze out the soy milk with a nut milk bag. Set the bean dregs aside for other use. This recipe should make a little more than ½ gallon of soymilk.
In a large pot, boil the soymilk on medium high, stirring frequently when it's close to boil. It will foam up to 3 or 4 times the size before it actually boils. Lower the temperature when it does that, and keep stirring so the bottom doesn't burn. Let the temperature reach 212°F.
Skim the foam off the top.
Cool the soymilk to about 175°F (plus or minus 8°F is fine).
In a large bowl or pot, dissolve ½TBsp(6g) of nigari in ¼C(60cc) of warm water.
Remove the film/skin that forms on top of the soymilk from the protein cooling down. (You can eat this as a side dish, known as "Yuba". Read more about it here.)
Measure ½ gallon (about 2L) of warm soymilk, pour it from a high spot into the nigari mixture to mix them thoroughly. You can also add the nigari mixture to the soymilk and mix with a spoon but I find the pour method the best way to make sure the mixture is even.
Let the soymilk curdle and set for 15minutes.
Break the soymilk curd into slightly smaller chunks, pour into the muslin or cheese cloth-lined tofu press. (Wet the cloth before lining the tofu press to prevent the tofu from sticking) Fold the extra fabric over the top of the tofu. I usually do this part over the sink, and leave the tofu being pressed in the sink so I don't have to worry about water drainage.
Add the top press to the box, and weigh it down with something heavy. Making sure the weight is evenly distributed. I used a tupperware filled with water then added another pot to the top to create enough weight. The total weight was about 6lbs, but you can adjust and experiment!
Leave the tofu in the press for about 30 minutes.
Check for doneness and texture after 30 minutes- leave it pressed for longer if a firmer tofu is preferred.
Fresh homemade tofu is delicious with simple and minimal prep. Drizzle with high quality soy sauce, roasted sesame oil, green onion and enjoy!