Fresh Silken Tofu
- One batch homemade soy milk (see recipe), about 3 cups, chilled
- ½ teaspoon Epsom salt or magnesium chloride (nigari) dissolved in 2 tablespoons water
- Optional garnishes such as dried bonito flakes, soy sauce or ponzu sauce, freshly grated ginger, finely chopped cucumber, chopped scallion
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