Make TOFU at HOME with just 2 Ingredients!

nigari

💰Cheaper: epsom salt

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

Measure out 200 grams of soybeans and soak them in water overnight.

Drain and rinse the soybeans, then blend in 2 batches with 1 litre of water each.

Pour the blended soymilk into a non-stick pot and heat on medium-high while stirring constantly for 8-10 minutes until it boils.

Lower the heat and cook for an additional 15 minutes, stirring continuously.

Prepare a large bowl, colander, and muslin cloth or nut milk bag.

Ladle the soymilk into the bag, gather the top, and use a potato masher to extract as much liquid as possible.

Clean the pot and pour the soymilk back in, heating it to about 75 degrees Celsius.

Dissolve 15 grams of nigari flakes in 60 ml of boiling water and stream it into the soymilk while stirring gently in a zig-zag pattern.

Cover the pot and let it sit for 10 minutes to curdle.

Scoop the curds into a tofu press lined with muslin cloth and press down gently, weighing it down with cans for 15 minutes.

Submerge the tofu press in a bowl of cool water to release the tofu, then gently flip it out and peel the muslin cloth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens