Macrobiotic Homemade Tofu Made with Homemade Soy Milk

1. 1

   Heat the soy milk to about 75C.

2. 2

   Remove from heat, then add the nigari.

3. 3

   Gently stir twice, then let sit until it starts to stiffen.

4. 4

   For oboro-dofu (half-curdled tofu), let sit until it sets, then it's done.

5. 5

   After about 10 minutes, when it begins to set, pour it into a cheese cloth and drain the excess liquid.

6. 6

   It's ready when it reaches your desired firmness.

* Per serving · 4 servings · Values may vary.

No additional tips available.