I. Vorbereitung
Melt 9g of Nigari in 100ml of warm water, stir with a spoon until all granules are dissolved. 9 g Koagulationsmittel Nigari zu und rühren Sie so lange, bis alle Kristalle auflöst sind.
Make sure the already cooked soymilk is heated up to between 80-85°C. A layer of skin will have formed on the surface, remove it and quickly sink in the Nigari solution using a flat ladle. One slamming stir in one direction to get the soymilk twirling in the pot.
II. COAGULATION
Cover the pot and keep warm for 10 minutes. The soy protein will slowly separate from the water and congregate into cloud-like structures. When the coagulation process is complete, the soymilk will have transformed into a clear liquid with clumps of bean curd swimming in it, indicating that all the protein had been extracted. You can shake the pot gently to help the process along.
If the soya milk is not clear after 10 minutes, the amount of Nigari could be insufficient or the temperature could be too low.
III. ASSEMBLE
Open the tofu box and assemble following the instruction manual found inside. Moisten the gauze with warm water and place it over the box, tuck the fabric into the 4 corners.
IV. TRANSFER
Spoon up the clumps of bean curd with a strainer, leave out as much water as possible before sliding them into the gauze-lined box. The maximum capacity of the water collecting Box L is 1200 ml, which should be more than enough when the bean curd is moderately drained before pressing. Even out the bean curd surface with a spoon and gently close the gauze over it.
V. PRESS
Place Box S onto the wrapped bean curd and put the marble stone weight into Box S to start the pressing process. On one side of Box S you can see a constellation of points forming a triangle, this is meant to help you observe the change of your Tofu’s thickness during pressing. (1 point=1cm, always counting the lowest row of points visible to you)
After 10 minutes, the thickness will have gone from 5cm to around 3-3.5cm, at which point you will get a Tofu with medium consistency perfect for our Puning Tofu or Teriyaki recipe. If you wish to densify the Tofu texture even more, you may remove the gauze and press it a second time after it has completely cooled down. Puning-Tofu– oder Teriyaki-Rezept eignet. Wenn Sie die Konsistenz des Tofus noch weiter verdichten möchten, können Sie das Tofu-Tufch entfernen und den Tofu ein zweites Mal pressen, nachdem er vollständig abgekühlt ist.
VI. Reveal
Remove the stone weight, Box S and L and release the Tofu from the gauze. What you should be getting is a square piece of tofu with a height of 3 to 3.5cm, weighing about 400g. If your Tofu is much smaller or much lighter, it could mean that the protein content of the soymilk is too low (in the case of self made soymilk, it means the soybeans were not blended enough - blend longer next time).
Pressed tofu can be kept in a sealed box in the refrigerator for up to one week, but of course we recommend that you taste it at its freshest!
