Tofu is an export from the Asian culture and is packed with protein and other nutrients. It is made from soya beans, which help protect your body against heart disease and cancer. Tofu has the remarkable ability to absorb tastes, so it can be used in both sweet and savoury recipes.
1 tsp nigari or 2 tsp calcium sulphate
1 cup water
- Simmer the soya milk for 5 to 10 minutes. Cool to about 180°F.
- To prepare the coagulant, dissolve 1 teaspoonful of nigari (natural magnesium chloride) or 2 teaspoonfuls of natural calcium sulphate in 1 cup of warm water. Less coagulant produces softer tofu, and more produces harder tofu.
- Gently and slowly stir 1/2 of the prepared coagulant solution into the soya milk. Wait 2 to 3 minutes, then gently stir the forming curds and sprinkle the remaining coagulant solution into any milky areas. If there are no milky areas left, you do not need to add the rest of the coagulant solution. If there are still some milky areas after adding all the coagulant solution, mix more solution and add.
- Once all the soya milk has separated into small white curds of tofu and an amber liquid (whey), transfer the coagulated dispersion into a mould lined with cheesecloth. Any container with many small holes to allow leftover whey to drain can serve as a tofu mould. Place a lid on the mould, pressing on the curds.
- Place a small weight of 3 to 5 pounds on the lid of the container and let stand for approximately 20 minutes to expel the water and aid in the firming process. A pot of water can serve as the weight.
- Empty the resulting block of tofu into a tub of cold water and allow it to sit for another hour.
- Store in the refrigerator. Change the soaking water daily.