We can all agree that tofu is an ancient food. Despite all the terrible terms that have been attached to tofu (or soy), it is still considered a good food or ingredient by countless people. Asians eat tofu almost daily. It is actually one of their staple food. Whether fresh and tender or aged and fermented, we can say that tofu signifies basic food, traditions, good-health, and more.
1 cup homemade soy milk, chilled or at room temperature
1/2 teaspoon nigari
2/3 teaspoon filtered water
1. Mix nigari and water. Stir until nigari is dissolved.
2. Combine the coagulant liquid with soy milk, stir well. Pour the mixture into mold.
3. Put the mold into steamer basket. Steam for about 6 minutes.
4. Cool the tofu (at room temperature) for a few minutes before removing from the mold.
To check whether it’s done, you can shake the mold, or insert a toothpick into the center, and it will leave a tiny visible hole on the surface.