HOMEMADE SILKEN TOFU RECIPE RECIPES

Steps:

• 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.
• 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.
• 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.
• 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. Serve.

Steps:

• First, dilute the nigari tofu coagulant with an equal amount of lukewarm water.
• This will help to mix the nigari and the soy milk quickly and evenly.
• Next, heat the soy milk in a pot. We recommend using extra thick plain soy milk with over 12% soy solids. If this kind of soy milk isn’t available, reduce regular plain soy milk by 20 to 30% by heating it slowly.
• Make sure to keep stirring the soy milk to avoid forming any film.
• When the temperature of the soy milk reaches 75 °C (167 °F), turn off the burner.
• If it exceeds the right temperature, make sure to cool it down to 75 °C (167 °F).
• While quickly stirring the soy milk, add the nigari coagulant. Be careful not to over-mix the mixture otherwise the tofu will not have a smooth texture.
• Cover and let it sit for about 10 minutes.
• Now, the tofu has firmed up.
• Strain the tofu with a mesh strainer covered with a paper towel.
• Wrap the tofu with the paper towel
• Gently press it to help remove the excess water.
• Ladle the tofu into a bowl.
• Top with the chopped spring onion leaves, grated ginger root and bonito flakes.
• Finally, pour on the dashi soy sauce or regular soy sauce.