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They are the things you need to make tofu.
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I use plastic containers made by Ziploc.
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I poked small holes in them and cut the lids smaller than the openings of containers so they could fit inside.
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Cut a cheese cloth or muslin into long strips big enough to cover the bottom and sides of the containers.
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You need 4.
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You can use a sieve and a handkerchief if you want.
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Note: I make 2 blocks of thin tofu.
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If you want to make a thick one, use one container and 2 pieces of cloth.
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Mix the nigari and water.
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Moisten the cloths and line the containers tightly, overlapping 2 cloths crosswise.
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Warm the soy milk in a pan to 170F/75C.
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If you don't have a thermometer, just bring to the boil and continue to warm for 3 to 5 minutes.
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When you put your finger in the heated milk, it'll be very hot and you'll want to pull out your finger immediately.
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This is around 170F/75C.
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Divide the nigari into 3 portions and drizzle into the pot gradually.
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Stir very gently and constantly, like you're moving the mixture towards the middle of the pan.
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Note: Do not add the nigari in one go.
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Add it little by little.
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Stir gently or it will not set.
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In this photo, it might be hard to see but the mixture has started to separate.
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You will have translucent liquid and softly-set tofu.
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If the mixture doesn't separate, add more nigari or increase the heat a little.
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Note: Too much nigari and heat will result in hard tofu.
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When the separation is finished, ladle the set tofu with a slotted spoon into the prepared container.
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If you divide the tofu into two, you will thinner tofu with a thickness of 2 cm.
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If you want to have thicker tofu, just use one container.
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Cover the tofu with the excess cloths hanging over the sides of containers.
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Cover with the lid and put a weight over the tofu.
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I used beer cans in this photo.
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You can use a glass of water instead.
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Leave to stand for 10 to 15 minutes, adjusting the weight and time to obtain the firmness of tofu that is to your liking.
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15 minutes is how I like mine.
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Remove the weight and peel off the cloth to check the firmness.
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Or you can taste with a little bit of tofu.
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Cover a big bowl with water and place the tofu set in containers.
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Remove the containers in water.
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Remove the cloths from the tofu and soak in water for a while to remove bitterness of nigari.
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Handle with care because it is fragile.
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This is the tofu that you'll end up with!
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It doesn't look perfect, but it's still just as tasty as anything you can get in Japanese grocery stores.
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If you use colanders instead of plastic containers, you will have zaru (colander) tofu.
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I made chilled tofu (Hiya-yakko).
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Weigh it down with a can of beer for 15 minutes, and you will have very soft-set tofu.
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If you use this soft tofu for cooking, it might be too hard to handle.
