How to make your own tofu using nigari

August 12, 2016 8:13 am Published by 8 Comments

Rich in protein, low in fat, and a great carrier for all flavours, tofu is a wonderful ingredient in vegetarian and vegan dishes. It’s also cheap and easy to make yourself at home. You only need two ingredients: soya milk (which you can either buy ready made, or make yourself, from soybeans) and a coagulant. The very best coagulant, in our opinion, is nigari – a natural extract from sea salt. Nigari gives the tofu a firm shape, with a soft skin, and brings out the natural sweetness of the soybeans, without imparting its own flavour. We sell nigari in various pack sizes here.

Here’s how to make your own tofu, using our nigari!

Ingredients to make Tofu

2 pints soya milk

1 tsp nigari

Method

Boil the soya milk for 5 minutes, then let it cool to 70-80C (160-175F).

Dissolve the nigari in a cup of warm water, then add the mixture to the soya milk. Stir gently and set aside for around 20 minutes. During this time, small, white, fluffy curds will begin to form.

When the curds have formed, wrap them in a muslin square. Gently apply pressure, either manually, or with a weight, to remove the liquid from the curds. When the curds form a sold block, cease the pressure.

The tofu can either be eaten immediately, or stored, covered in water, in the fridge. You should change the water daily until the tofu has been eaten.

And what to do with your tofu once you’ve made it? The possibilities are endless – here’s three quick menu ideas for you to google!

  • Ginger sweet tofu with pak choi
  • Tofu and spinach cannelloni
  • Tofu, butternut and mango curry

 

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This post was written by Yzanne

8 Comments

  • Mari Yasud says:

    I bought nigari from you long time ago. I tried to make a tofu. I used-your nigari. But I couldn’t make a shape . That means it didn’t make harden. That was too soft. No shape. How much should I have used.

    • Yzanne says:

      Hi Mari. Did you use that particular recipe? We know our customers use various recipes – many of them are making tofu in industrial quantities! I would suggest you experiment with a different recipe if that one didn’t work for you. We’re confident that we’re selling good-quality nigari, so it’s possible that the recipe needs some adjustment. Nigari can be a tricky thing to handle: even the amount of moisture in the air around can affect results.

      If you find a better recipe that works for you, please let us know.

      Best wishes,

      Yzanne Mackay
      Editor and Writer
      Naturally Good Food

  • Jeanne says:

    Is it possible to use the nigari with other milks, like almond, or does it react specifically with the soya in some way?

    • Yzanne says:

      Hi Jeanne. It’s certainly possible to use nigari in this way. It reacts with other milks to produce different types of ‘curd’. We’ve never used it with almond milk before, but we know it’s possible and would be very interested to hear how you get on!

      Best wishes,
      Yzanne Mackay
      Writer and Editor
      Naturally Good Food

  • Sue says:

    Hi, how much water do I use to make up the Nigari.

    • Yzanne says:

      Hi Sue – it’s not an entirely precise calculation. Recipes all give a basic ‘cup’ size, and of course, the sizes of cups differ! However, the reason it’s not entirely precise is that every batch of homemade tofu will be different from another anyway, depending on such things as the age of the soy beans used, the ambient temperature, the state and size of the nigari crystals, and so on. You might find that your tofu is sometimes more crumbly than at others, or that the curds are bigger than at other times. Getting the right amount of water is just one more factor to play around with.

      However: the general consensus is that 1 tsp of nigari can be dissolved in a quarter of a cup of water. You may wish to use more water, but a quarter of a cup is the smallest amount you can use. For larger quantities of nigari, increase the water in the same proportions.

      Give it a try and if you feel more water is needed, use a larger amount when you’re making your next batch.

      Hope this is of some help. Feel free to let us know how you get on – we would love to update the recipe if you find it works better with a different quantity of water.

      Best wishes,

      Yzanne Mackay
      Writer and Editor
      Naturally Good Food

  • WHAT IS THE RATIO OF NIGARI SOLUTION PREPARATION FOR TOFU MANUFACTURING

    • Yzanne says:

      Hi Vijay,

      The quantities we give are 2 pints of milk to 1 tsp nigari. However, if you’re manufacturing on an industrial scale, the quantities will be different, depending on your machinery, operating temperature, precise length of process and so on. We would recommend contacting the equipment manufacturer or the producer of the nigari direct if you are manufacturing on this scale.

      Best wishes,

      Yzanne Mackay
      Writer and Editor
      Naturally Good Food

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