To make Japanese tofu, you will need soybeans, water, and a coagulant such as nigari (magnesium chloride) or gypsum. Here is a basic recipe to make homemade Japanese tofu:
1. Soak soybeans in water overnight.
2. Drain the soaked soybeans and blend them with fresh water to make soy milk.
3. Cook the soy milk in a pot over low heat, stirring constantly to prevent burning.
4. Dissolve the coagulant (nigari or gypsum) in a small amount of water.
5. Once the soy milk reaches around 70-80°C, remove it from heat and gently stir in the coagulant mixture.
6. Cover the pot and let it sit undisturbed for about 15-20 minutes to allow the curds to form.
7. Line a tofu mold with cheesecloth and carefully ladle the curds into the mold.
8. Fold the cheesecloth over the curds and place a weight on top to press out excess liquid.
9. Let the tofu sit and firm up for at least 1-2 hours.
10. Carefully remove the tofu from the mold, cut it into desired shapes, and enjoy fresh Japanese tofu!
This is a simplified version of the tofu-making process, and there are many variations and techniques to explore for making different types of tofu.
