I have been making my own tofu for awhile now, with highly mixed results - some days it is great, other days it is an un-holy disaster. Help me make it great every time.
This is pretty much how I do it. Currently I make two batches due to limitations of how much soymilk I can make at each go:
- Use my Soy Quick
to make soymilk. Strain, and it is pretty much at the right temperature to make tofu.
- I dissolve my nigari
at a ratio of one teaspoon per cup of water, then add half a cup of this liquid to the soymilk, stirring gently.
- Leave milk to coagulate. On a bad day, this doesn't really happen properly, but on a good day it is all fine.
- Pour mixture into tofu press and then press.
Usually, if the soymilk coagulates okay everything is fine. But often it doesn't. I am not sure what is variable here (other than maybe the planets being in the wrong alignment or something*) which means sometimes it is fine sometimes it isn't. Any ideas?
If you have any tips, ideas, want to share how you make tofu, please share.
And yes, I have read Shurtleff's 'The Book of Tofu' (I have it, and the miso book, and the tempeh book. They are all great).
*Yes, I was joking ...