From the same producers of the amazing Banrai Soy Milk (available here) we have the other piece of the home-made tofu puzzle. Jun-Nigari is a natural seawater derivative making it an ideal coagulant for the production of Tofu.
Available individually, in a pack or 5 & a pack of 10.
Store at room temperature, do not refrigerate.
Method for making tofu:
- Place the soy milk before in the refrigerator overnight to cool (this step is not essential but recommended for best results)
- Pour 125ml of soy milk in a 12 cm ramekin
- Add 5 ml of Nigari to the soy milk
- Mix well and place the ramekin in a bain-marie covering for steaming
For silky tofu remove after 10 minutes, if a firmer tofu is preferred double the amount of Nigari