Serves 1
Directions
- 1Soak soybeans in water for at least 8 hours.
- 2Rinse the soaked beans.
- 3Blend the soaked soybeans with fresh water until completely smooth.
- 4Transfer the mixture to a large pot with more water, bring to a boil, and remove from the heat once the foam starts to expand rapidly.
- 5Strain the mixture through a cheesecloth, squeezing out the soy milk from the pulp.
- 6Simmer the strained soy milk for 10-15 minutes.
- 7Remove the soy milk from heat and stir in the nigari (coagulant) in three turns.
- 8Let the mixture sit for a few minutes to let the soy milk curdle.
- 9Skim some of the liquid off and ladle the curds into a prepared tofu mold lined with cheesecloth.
- 10Apply pressure with a weight and let press for 30 minutes to achieve a medium-firm texture.
- 11Transfer the tofu to cool water to firm up and remove bitterness from the coagulant.
Ingredients
- 2 cup dry soybeans
- 6 cup water
- 1 tsp nigari
Equipment
blenderpotstrainercheeseclothtofu moldwooden spoonladleknife
Tips
- The leftover soy pulp (okara) can be saved to use in other recipes.
- Vary the amount of pressure used while pressing to adjust the firmness of the tofu.
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