Tofu is made by coagulating soy milk with vinegar or salts such as calcium sulphate or magnesium chloride. In Japan, tofu is made using nagari, which is magnesium chloride extracted from seawater. Making tofu using store-bought soy milk is a challenge because the additives in store-bought soy milk can interfere with the coagulation process, making it difficult to produce the necessary texture. Most people prefer tofu made with homemade soy milk because it has fewer preservatives and a fresher taste. However, you can still make great tasting tofu using store-bought soy milk using a coagulant such as vinegar. Add this to my Recipe Box.
Instructions
1. Pour 2 liters of soy milk into a large pot and bring to a boil. Then remove it from the stove immediately and add 1/4 cup vinegar.
2. Stir with a spatula; you should see the curds separate from the whey immediately. It is best to leave the curds small, but if you want larger curds, add more vinegar by teaspoonfuls. The downside to adding more vinegar is that it may sour the taste.
3. Pour the contents of the entire pot over a sieve covered with cheesecloth. Do this step over the sink. The curds will remain in the cheesecloth.
4. Turn the curds over on top of each other to form a brick or rectangle shape. Wrap the cheesecloth tightly around the curds and set a heavy object such as a heavy pot or frying pan on top and let it set for 20 minutes.
5. Remove the weight, unwrap the curds and cut it into squares. If they crumble easily, you can sear them to give them more texture and holding ability.
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