How to Make Firm Tofu

Name: How to Make Firm Tofu
Yield: Makes about 400 g (14 oz)
Cuisine: Japanese
Ingredients: 3 litres (5¼ pints/12¾ cups) soy milk; 1½ tsp nigari coagulant, or 3 tsp gypsum or Epsom salt coagulants; 1½ tsp nigari coagulant, or 3 tsp gypsum or Epsom salt coagulants; 1½ tsp nigari coagulant, or 3 tsp gypsum or Epsom salt coagulants; 120 ml (4 fl oz/½ cup) warm filtered water

Preparation info

Makes about
400 g

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

3 litres (5¼ pints/12¾ cups) soy milk
1½

Asia
Japan
Main course
Vegan
Gluten-free

Method

After simmering the soy milk (step 4, left), turn the heat off and let the soy milk cool down for 5 minutes.
Meanwhile, dissolve the coagulant in the measured warm water. Add the coagulant to the milk, stir gently and let it curdle, which will take approximately 15 minutes.
Line a tofu press mould or similar suitable container such as a colander with