Tofu

2 cups soy beans for 1/2 teaspoon Nigari
1 cup soy beans is 178 grams or 6.3 oz
Each teaspoon of Nigari will be dissolved in 1/4 cup of boiling water

a. Soak the soybeans in three times the amount of water overnight. The beans should triple in size.

b. When soft, drain off the water through a strainer, and pulverize in a blender on high speed for 3 to 4 minutes, until beans are completely pulverized.

c. Add 8 ounces of this mixture to 4 quarts near-boiling water.

d. Reduce the heat to medium and cook for 15 minutes, stirring constantly. The temperature should stay between 180F and 212F. Spritz with cold water if it shows signs of foaming over.

e. Place a wire mesh strainer lined with cotton cloth in another bowl and pour slowly through the lined strainer.

f. This separates the soybean milk from the mash. Pick up the corners of the cloth and gather and twist tight. The mixture is still hot, so using the long-handled spoon, force the remaining liquid into the bowl by pressing repeatedly on the twisted cloth. (The leftover mash is called okara. The soybean milk is called tonyu and can be refrigerated and drunk for a few days if you wish).

g. Place the tonyu in a large cooking pot and keep at about 140 F over low heat. Dissolve nigari in boiling water. Slowly add 1/2 to the tonyu, stirring constantly.

h. After 5 minutes, add the other half of the nigari and water slowly and stir. Cover hold at 180F for about 15 minutes as the mixture begins to coagulate.

i. After coagulation, scoop the coagulated tofu out with your wooden spoon and evenly fill your lined container. Wrap the gauze over the top and let the container sit for 5 minutes to allow extra liquid to drain.

j. Immerse the container in a large mixing bowl filled with cold water, turn it over, gently pull

off the container, and remove the gauze.


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