Homemade Tofu (Recipe No. 4 for People Living Abroad)

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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.

* Per serving · 4 servings · Values may vary.

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