Homemade Tofu

Japanese Vegetable

Ingredients

  • 3 cups soybeans
  • 4 1/2 taspoons nigari( see note)
  • 2 teaspoons fresh lemon juice

Directions

Soak soybeans overnight; drain, and grind in a electric blender.

Put in a large pot, add 2 parts water, and bring to a boil; reduce heat and simmer for 5 minutes. Pour liquid through 2 or 3 layers of cheesecloth or muslin. Gather up corners of the cloth to form a sack and squeeze the pulp to remove excess liquid.

Spinkle nigari over the tofu liquid, and stir lightly. Within 20 minutes the tofu should begin to curdle. Line a bamboo strainer with a clean cotton cloth and spoon in the curdling tofu. Cover with another cloth and top with a wooden lid that rests untop of the upper cloth. Place a light weight ontop of the lid for pressure. After 1 hour add another wieght to increase pressure. Let stand for 1 hour more, then carefully transfer tofu to a basin of cold water for 30 minutes, Refrigerate to store.


Note: To make nigari dampen 5 pounds of sea salt with cold water. Tie dampened sea salt in a cloth sack and hang over a bowl in a cool dark place. The liquid that drips from the sack is nigari( sea brine). I hope this is what you wanted. Good luck.

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Submitted 6/13/05.
Source: my files
Submitted By: Ginger Williams

Homemade Tofu