Kayahara.ca

Time to take another shot at making my own tofu. I followed the same process as before, but used less nigari this time. Not enough less, as it turned out: the tofu was still overcoagulated (though not as much as last time), producing a very fragile, somewhat crumbly result. I also tried pressing it in [...]

The technical term for my first foray into tofu-making is “qualified success.” The parallels between tofu and cheese-making are extensive. (I never used to understand why tofu was glossed as “bean curd,” but that’s probably because the first type of “curd” I ever encountered was lemon.) The biggest difference is, for tofu, you have to [...]