My F&W
quick save (...)
Homemade Firm Tofu. Photo © Antonis Achilleos
© Antonis Achilleos

Homemade Firm Tofu

  • ACTIVE: 1 HR
  • TOTAL TIME: 1 HR 15 MIN plus overnight soaking
  • SERVINGS: makes about 1/2 pound firm tofu
  • HEALTHY
  • VEGETARIAN

Tofu is made by mixing freshly made hot soy milk with sea salts such as magnesium chloride. The sea salts (nigari) coagulate the proteins in the milk, forming very fragile, custardy curds. To make firm tofu, that fragile tofu is lightly pressed and allowed to drain.

  1. 1 1/3 cups dried soy beans (8 ounces)
  2. 6 1/4 cups water, preferably filtered
  3. 1 teaspoon powdered nigari (see Note)
  1. In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
  2. Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
  3. Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
  4. In a small measuring cup, dissolve the nigari in the remaining 1/4 cup of filtered water. Spoon 2 tablespoons plus 2 teaspoons of the nigari solution into a large heatproof glass bowl. In a clean large saucepan, heat the soy milk to 185°. Gently pour the hot soy milk into the bowl with the nigari solution and quickly stir once or twice just to combine thoroughly; it's easy to scramble the rapidly coagulating tofu. Cover and let stand undisturbed until the silken tofu is fully set, about 5 minutes. Discard the remaining nigari solution.
  5. Set a cheesecloth-lined sieve, colander or other mold with drainage over a bowl, and spoon the silken tofu into it. Neatly fold the overhanging cheesecloth over the tofu and top with a small plate or other light weight to gently press out excess water. Let drain for at least 15 minutes or up to 2 hours, depending on the desired firmness. Unwrap and serve.
Notes Nigari can be purchased at Japanese markets and online at myworldhut.com. Serve With Black radish slices and soy sauce, or a miso glaze.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.