How to make tofu

Protein-rich tofu has a mild and delicate flavour, making it the ideal carrier for other tastes like sesame, soy, chilli, ginger and garlic. Depending on how firm your tofu is, you can slice it and add it to salads and stir-fries.

Soy milk, made from soya beans, forms the basis of tofu. Nigari (magnesium chloride) is a tofu coagulator that causes the soy milk to separate into curds and whey, rather like the process in cheese making. Powdered nigari can be found in Japanese grocery stores or supermarkets, but you can substitute white wine vinegar or lemon juice, adding extra as needed until the soy milk curdles.

step 1

Pour 500ml (17floz) unsweetened soy milk into a pan and boil for about 5 minutes. Stand a liquid thermometer in the pan and allow the milk to cool to between 70˚C and 80˚C (160°F and 175˚F).

step 2

Dissolve 2 teaspoons of powdered nigari in 100ml (3½floz) lukewarm water and gradually add to the soy milk, stirring constantly. If you can’t find nigari, use 50ml (1½floz) white wine vinegar or lemon juice and no water. The soy milk will begin to separate and curdle and look like curds and whey.

step 3

Remove from the heat and leave for 15 minutes. Large curds should have formed, but if they look small, stir in another teaspoon of dissolved nigari. Ladle out some of the liquid tofu whey and discard. Line a colander with two layers of damp muslin and stand it over a large bowl to catch any liquid. Carefully ladle the solid tofu curds into the colander.

step 4

Sit a small plate on top, weigh it down with unopened tins and leave for 20 minutes to firm up.

step 5

Carefully unmould the drained tofu into a bowl of cold water to remove any bitterness. Soak for 10 minutes, then refresh with new water and leave to soak for a further 10 minutes.

step 6

Use the tofu straight away or gently transfer it to a lidded container, cover with cold water and refrigerate for up to 3 days.