- 300g fresh soy beans
- 1/2 tsp. Liquid Nigari (Magnesium Chloride)
- Wooden tofu Press / “Mold”
- Reusable Cheesecloth
Soak the soy beans, overnight. Strain water, and pour beans into your Vitamix or a high-speed blender, add 400 ml of water, making sure all soy beans have been submerged under the water. Blend until the water becomes a milky color and a creamy texture also known as “namago”. Pour the creamy mixture into a cooking pot, and boil while stirring until bubbles surface up, for about 20 minutes, reduce heat and let it simmer for another 15 minutes, while gradually stirring. Strain the pulp out and pour the freshly made soy milk into another pot. On a separate pot heat 50ml of water and add the 1/2 tsp of “nigari” mix together fr a few seconds and pour the mixture into the soy milk, gently mix together ( NOT TO MUCH) turn the heat on at 163 F cover and let it simmer for 8 – 12 minutes.
Prepare your wood mould and place the cheese-cloth inside the mould, once simmered, slowly pour the mixture into the mould, and carefully press using some weight on top to drain any excess water ( for about 30 – 45 minutes) remove weight and slowly remove cheese cloth, and place your firm tofu into water, to remove any excess bitterness for 20 minutes, store your tofu in the fridge or start making delicious recipes 😉