Public recipe with member extras
Homemade Firm Tofu
Soy milk curdled and pressed into a firm block, ready for slicing, searing, and stir-frying.
Tofu, Custards & Dairy Alternatives · Pantry Staple · Plant-Based Protein
What you need
Ingredients
- 1/2 gallon Unsweetened Soy Milk (unflavored, additive-free)
- 1 1/2 tsp Nigari, dissolved in 3 tbsp water
Method
Instructions
- Heat the soy milk gently to 175°F, stirring to prevent scorching.
- Remove from heat and stir in the dissolved nigari gently but thoroughly.
- Let sit 15 minutes until curds separate clearly from the whey.
- Ladle the curds into a cheesecloth-lined mold, fold the cloth over the top, and press with a weight for 20 to 30 minutes for a firm texture.
- Unmold, slice, and refrigerate in water; use within 3 days.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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