I will teach you how to make firm tofu from Japanese soy milk 👩‍🍳

nigari

🥗Healthier: sea salt

💰Cheaper: Epsom salt

Epsom salt can be used as a coagulant in place of nigari.

soybeans

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

dashi

🥗Healthier: vegetable broth

💰Cheaper: water with soy sauce

Water with soy sauce can mimic the flavor at a lower cost.

Heat 500g of soy milk in a pot over medium heat until it reaches 75 degrees Celsius.

Turn off the heat and slowly add 30g of nigari while stirring.

Cover and leave the mixture for 30 minutes to thicken.

Line a container with kitchen paper to drain the water.

Pour the thickened soy milk into the lined container.

Close the top with paper and store in the refrigerator overnight.

If you want firmer tofu, place a weight on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens