Homemade Tofu

Vegetarian 11 h 1 serving Medium ~350 kcal

by Tavolino

An artisanal soy cheese made from soaked, cooked, and coagulated soybeans using nigari. It is a versatile and healthy base that can be grilled or used in various recipes.

Ingredients

Soybeans 200 g
Nigari 15 g
Water 1.2 l

Preparation

1
Wash the 200 g of soybeans well and soak in water for 8 to 10 hours.
2
Drain the soybeans and blend in a blender with 1.2 l of water, dividing into two parts if necessary.
3
Transfer the mixture to a large pot and boil for 20 to 25 minutes, being careful not to let it boil over.
4
Let the mixture cool and strain using a clean cloth to separate the soy milk.
5
Heat the resulting soy milk in a pot until lukewarm.
6
Dissolve 15 g of nigari in 120 ml of water.
7
Turn off the heat and add the nigari solution to the lukewarm soy milk to curdle.
8
Let the mixture cool completely.
9
Prepare an improvised mold using an empty milk carton by making small holes and lining it with a cloth.
10
Transfer the curds to the prepared mold.
11
Let it drain well, pressing with a weight if desired, until firm.
12
Unmold the tofu, ready to serve or grill.