300g soybeans, soaked overnight in plenty of water
15ml Nigari (available at Japanese speciality stores)
7 cups water
You will need a tofu maker that comes with a hinoki wooden press and cloths, or you can try just straining more like a fresh cheese using muslin cloth and a metal strainer over a bowl.
Blitz the soaked soybeans and the soaking water in a high speed blender until smooth.
Add the smooth soybean mixture to a large saucepan with 7 cups of water. Bring to the boil, stirring and watching so the mix doesn’t quickly overrun the saucepan – it can happen very easily if not observed!
Once it comes to the boil, remove from heat and strain through muslin cloth in a sieve over another large saucepan. This is the soy milk you want to catch that will become the tofu.
You can dispose of the soybean pulp in your compost.
Take the milk in the saucepan and bring to the boil and simmer for 8 minutes over medium heat. This won’t boil over as quickly as the whole soybeans mixture does, but you’ll still need to watch it and give it a stir to make sure it doesn’t stick to the bottom of the pan.
Once the milk has boiled at a simmer for 8 minutes, turn off the heat and add the nigiri, stirring continuously for a minute to evenly disperse it through the milk.
You’ll see the curds start to separate. Leave this mixture in the saucepan for 15 minutes to fully separate the tofu curd.
Set up your tofu press, lined with cloth, over a cooling rack in the sink. Pour the curds mixture into the tofu press, allowing the excess liquid to slowly drain through the cloth and down the sink, leaving the curds in the tofu making press.
Once the majority of the liquid has drained through, wrap the cloth over the top of the tofu curds and cover with the wooden press. Apply a weight, such as a can of beans or a litre of soy milk, on top of the wooden press, to further extract the liquid from the curd.
I leave the weighted tofu press overnight in the fridge, on a plate, to catch any further liquid. In the morning you can gently remove the tofu from the press and unwrap. So satisfying!