Instructions

• 1. Heat 1L of soy milk to 80 degrees in a large pot. Meanwhile put Nigari in a microwave-safe small bowl and add water. Microwave for about 10 seconds to dissolve nigari. Set aside. Once the temperature of the soymilk reaches 80 degrees, remove it from heat.
• 2. Add the nigari (coagulant) mixture to the soy milk. Stir gently 2 or 3 times (no more) and let it sit for about 20 mins.
• 3. Line a tofu press mold with a clean cotton napkin(cloth) and set it over a plate or in the kitchen sink. Transfer the tofu mixture into a mold lined with a cloth. Fold the fabric and put weight down on the top of tofu mixture to press out the liquid. Keep it there for about 20 to 30 mins.
• 4. Remove the tofu from the mold and soak in the clean water for about 1h to mask the bitter taste of nigari.
• Serve as it is, or in a miso soup, or any other...!