Block Tofu

Dean Person

subheading: Light Soymilk:

170g Dried soybeans

1,900 ml Water

10 g Nigari

Rinse the beans

Cover with water

Soak. The beans are ready when they split apart and break in half easily. Soaking water may be used in next steps.

90°F 6 hr

80°F 8 hr

70°F 10 hr

60°F 13.5 hr

Refrigerate up to 5 days. If foam or bubbles appear discard water and rinse beans.

Grind with ⅓ to ½ the water. Separate okara from soymilk. Combine okara with ⅓ to ½ of the water. Soak 3 to 5 minutes. Separate again. Repeat until all water is used. (A total of 2 to 3 times.)

Bring soy milk to a boil. Reduce to simmer and cook 10 minutes.

Cool, stirring occasionally, to 170°F. (3 to 5 minutes)

Mix coagulant with about a cup of water to dissolve.

While stirring, add ⅓ of the coagulant mixture.

Use your spatula to stop movement.

Gently remove spoon.

Add another ⅓ of the coagulant to the top of the soy milk.

Cover and wait 3 minutes.

Sprinkle remaining coagulant over surface.

Stir gently without immersing the spatula more than about a half inch.

Cover and let sit 3 minutes.

Separate whey from tofu and press tofu.

Medium: 450 g weight for 15 minutes

Med-firm: 680 to 900 g weight for 15 minutes

Firm: 1360 g weight for 20 minutes

Coagulant:

Nigari (MgCl) Produces firm tofu. Slightly bitter which dissipates after 1 to 2 hours soak in fridge

Gypsum (CaSO4) Medium tofu

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