From the kitchen
Homemade Firm Tofu
Pressed tofu with a firmer texture for frying and bowls.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 8 cups protein-rich plain unsweetened soy milk
- Food-grade nigari: the supplier’s measured dose for 2 quarts of soy milk
- 3 tbsp cold water, or the dilution quantity specified by the supplier
- Equipment: lined tofu mold or colander and a stable pressing weight
Method
- Prepare a cheesecloth-lined draining mold. Measure nigari according to its supplier’s directions for 2 quarts; flakes and liquid doses differ.
- Heat soy milk gently to about 185°F, stirring across the base. Remove from heat and let it cool to about 175°F, or the coagulant supplier’s stated temperature.
- Dilute nigari in water, add slowly and fold gently through the milk. Stop stirring, cover and stand for 15 to 20 minutes until curds and clearer whey form.
- Ladle curds into the lined mold. Fold cloth over and press with a stable light weight for 20 to 30 minutes, increasing pressure gradually for firmer tofu.
- Unwrap, cool promptly and refrigerate in cold drinking water. Use within 3 days and change water daily.
Cook with confidence
Before you start
What to expect
Pressed tofu with a firmer texture for frying and bowls.
Before you begin
Use food-grade nigari and follow its dose for two quarts of soy milk.
The important cue
Wait for curds and clearer whey before transferring to the mold.
At the table
Press gradually; longer pressing makes a drier block.
Culinary Library
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