How to make Firm Tofu with Nigari flake? II Làm đậu hủ béo mềm với muối Nhật Nigari

nigari

💰Cheaper: epsom salt

Epsom salt can be used as a coagulant in a pinch.

Wash the dried beans very well at least 5 times.

Soak the beans in 2.5 qt of water for 15 hours or overnight.

Drain the beans, place 1 cup of beans with 0.5 l of water, and blend for 2 minutes or until very creamy and frothy.

Set a fine-mesh strainer over a large pot and place a nut milk bag on it. Pour the soymilk into the bag and press out the soy milk from the solids.

Repeat the previous two steps until all 5 l of water is used.

Bring the pot with soy milk to boil over medium heat, stirring often to prevent scorching. When steam forms on the surface, reduce the heat to low and simmer for 5 minutes, for a total cooking time of 30 minutes.

Combine Nigari flake with 250 ml of water and mix to dissolve completely.

Turn the milk pot to the lowest heat and add half of the coagulant mixture, stirring a few times, then cover and let sit for 1 minute.

After 1 minute, pour the rest of the Nigari mixture into the milk pot, gently stir, cover, and let sit for another 10-12 minutes.

With a cloth-lined tofu mold, scoop the solid curds into the mold using a strainer or skimmer. Fold the cloth over the top and press down to drain excess water.

Let the tofu sit in the mold for 30 minutes, then transfer it into a bowl of cold water and let it sit for 20 minutes.

Cooking Techniques

Equipment Needed

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Dietary

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