Tofu: you either love it, or you haven’t had it prepared well. It is high in protein, low in cost, and easy to work with! Tofu’s can vary in taste depending on what kind of coagulant it was made with.
But what is tofu, anyway? It’s soybean milk—not from fuzzy green edamame pods, but from mature white soybeans—boiled, curdled, and pressed, similar to dairy cheese. The soybeans are soaked and ground into a slurry which is warmed with water, then strained to become soy milk. This milk is combined with a coagulant.
There are many different coagulants used to make tofu (magnesium chloride, calcium sulfate, or magnesium sulfate) but FoodieGuru likes his tofu the traditional way, using Nigari as the coagulant. Nigari is the dried liquid (mostly magnesium chloride) that remains after common table salt has been removed from seawater. It is natural from the sea, contains all the essential nutrients for the body without the salt.
When FoodieGuru has the time, he prefers to make his own tofu and its not as hard as it sounds, you can try it too! Why make tofu yourself? Because you want to experience it at its peak — freshly made, creamy, and subtly sweet. Homemade tofu is as precious as homemade bread.
The soymilk and coagulant are simmered until the curds and whey separate, then placed into cloth-lined molds and pressed until the whey drains out. The amount of pressing time is relative to the quantity of curds and the desired firmness; it averages around 15-20 minutes. The longer it’s pressed, the more whey is released and the firmer the finished product will become.
You can watch this tutorial to guide you through your tofu-making experience: