August 12, 2016 8:13 am 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
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
Tags: nigari, soy milk, soya beans, soya milk, soybeans, tofu recipe
This post was written by Yzanne