2 to 2½teaspoonsliquid nigari or calcium sulfate/gypsum, **see note
½cupof water
For serving
1tablespoontoasted sesame seeds
2tablespoonsthinly sliced scallions
2tablespoonsbonito flakes
1tablespoongrated ginger
Tamari or soy sauce
INSTRUCTIONS
Mix 2 teaspoons of the liquid nigari with the water in a small bowl and set aside.
Bring the soy milk to boil over medium heat in a clay pot, stirring constantly. Boil for 5-7 minutes, continually stirring. Turn off heat.
Stir the soy milk back and forth 5 times, and while stirring, pour in half of the water/nigari solution. Stir 5 times more and remove the spoon. Sprinkle the rest of the water/nigari solution over the top of the soy milk. Cover and let rest for 8-10 minutes.
Lift the lid and with the back of a large spoon, press down to test the firmness of the tofu. When it is ready, any liquid should be a clear yellow, and should no longer be milky. If you still see milky liquid, mix the remaining ½ teaspoon of nigari with 2 tablespoons of water and sprinkle it in the area where the tofu hasn't set. Cover and return to heat for 2 minutes. Remove from heat and let sit covered another 3-4 minutes until set.
Ladle into bowls to serve. Eat it plain, topped with a splash of tamari sauce (gluten-free soy sauce), or sprinkled with any combination of toppings listed above.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.