How to make tofu at home, exactly like the traditional preparation of ricotta or cheese but with soy milk. About 2000 years ago, a soy cheese was already prepared in China. Soy has been one of the world’s oldest cultivated crops and has been grown in China, its land of origin, for many years. It contains few calories and a large amount of protein.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Chinese
- Seasonality: All Seasons
Ingredients
- 4 1/4 cups soy milk
- 1/4 cup water
- 0.14 oz nigari
- to taste whole sea salt
Tools
- Thermometer
- Colander
- Tea Towel cotton or linen
Steps
Nigari is a completely natural product obtained through purification processes of seawater and is used to coagulate soy milk to make tofu.
I put the soy milk in a small pot and as it reached a temperature of 176°F, I dissolved
the nigari in 1/4 cup of warm water.
At the temperature of the soy milk, I turn off the heat and
slowly pour in the nigari dissolved in warm water.
Let the soy milk and nigari rest covered for 15 minutes.
Not having the mold, I organized with the colander and a cotton tea towel on top to let the excess water drain out.
I poured the coagulated soy milk into the prepared mold.
I close the tea towel, remove the excess water,
make a knot, and on top
place a weight, I used the small pot with water and let it drip.
Put it in the fridge until completely cooled.
Unmold and keep in the fridge.
FAQ (Frequently Asked Questions)
Where can I buy Nigari?
Nigari is easily available in specialized organic stores, pharmacies, herbalists, or online on Amazon. For those interested, here is the link to Nigari to order it, open and follow the link.
Can tofu be frozen?
Yes, tofu can be frozen and used within a month.
Can you make flavored tofu?
Certainly, you can make flavored tofu with herbs like basil, parsley, arugula, or with black pepper, paprika, chili, and much more.
