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Homemade Tofu Recipe
Ingredients
- 8 cups of soy milk (use fresh soy milk — store-bought versions typically do not coagulate properly)
- 3 teaspoons of Alcyon Nigari (food-grade tofu coagulant)
Preparation
- Heat the fresh soy milk in a saucepan until it reaches 170°F (77°C). (At this stage, you can add herbs or spices if you wish to flavor your tofu.)
- Add 2 teaspoons of Alcyon Nigari and stir in a zigzag motion with a wooden spoon for 1 minute. Remove from heat and cover the pot. Let rest for 3 minutes.
- Dissolve 1 teaspoon of Alcyon Nigari in ¼ cup of water.
- Return the pot to the heat and remove the lid. Stir gently in a zigzag motion while gradually adding the nigari solution over 1 minute.
- Remove from heat, cover, and let sit for 5 minutes.
- Dampen a cheesecloth and place it inside your tofu press.
- Slowly pour the soy milk and nigari mixture into the cheesecloth, a little at a time, to allow the liquid to drain properly.
- Once all the mixture is in the press, fold the cheesecloth over the top and place the wooden lid on. For firmer tofu, place a small weight on top.
- The longer you let the tofu drain, the firmer it will become: 1/2 day for semi-firm tofu and 1-2 day(s) for firm tofu.
Tip:
This is a basic recipe for making homemade tofu using fresh soy milk and Alcyon Nigari. Once prepared, the tofu can be used in a variety of dishes and recipes, offering a healthy and delicious alternative to store-bought products.