Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

Firm Tofu (Momen) Recipe

Makes 1 Tofu (approx 1lb/450g, 4-6 serves) from 1½litres of soy milk

This recipe shows how you can first make your own soy milk from soy beans
and then make the Tofu. Alternatively you can use a soy milk maker and then
follow only the MAKING THE TOFU section of the recipe

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For all the equipment you need to follow this recipe, see Lake Crystal's Tofu Making Kit.

INGREDIENTS

1½ cups (250g/9oz) dry soy beans
3 cups (240ml per cup) hot water for pureeing the soy beans
4 cups (240ml per cup) hot water
3 tsp (15ml) Pink Lake Nigari mixed in ½ cup hot water (120ml)

MOULD

You can use a mould specifically made for Tofu making available from Lake Crystal website or make one at home by drilling holes into the bottom of a plastic container, about 6 inches (15cm) square or use a 6" (15cm) diameter colander

UTENSILS

2 pieces of cotton muslin approx 20" (50cm) square
2 Pieces of cotton muslin approx 12" (30cm) square
1 or 2 large mixing bowls
Blender
Thick bottomed saucepan
Wooden spoon
Metal straining spoon
Large colander for draining
1lb (450g) weight (a tin of beans works well)

METHOD

PREPARING THE SOY BEANS

• Rinse and drain the soy beans
• Soak the soy beans in a large bowl of water (about 4 cups/240ml per cup, or until just covered) until tender
• Note: This can take 8-10 hours. Overnight is also a good option. Longer soaking does not seem to do any harm, but change the water a couple of times
• Drain the beans. They should weigh around 650g (1lb 7oz)
• Moisten the 4 pieces of muslin
• Line the large colander with the 2 larger sheets of muslin and stand it over a large mixing bowl

BLENDING PROCESS

• Put half of the drained beans into a blender and add 1½ cups (360ml) hot water.
• Blend for about 2 minutes until you have a smooth paste
• Transfer into a large thick bottomed saucepan
• Repeat the blending process with the remaining beans adding another 1½ cups (360ml) hot water

MAKING THE SOY MILK

• Add 4 cups of hot water to the saucepan. (Tip: use one cup to rinse out the blender to get all the mixture)
• Bring the mixture in the saucepan to the boil, stirring occasionally to prevent sticking.
• As soon as the mixture in the saucepan boils, turn off the heat and remove from the stove
• Pour the soy mix into the colander that has been lined with 2 larger sheets of muslin
• Wash out the saucepan and replace on the stove
• Allow the soy mix to drain for a minute or two then gather the edges of the muslin and twist closed to form a bag
• You will need to press the bag to get out as much soy milk as possible. (Tip: Rubber gloves are good at this point as the soy mix is very hot)
• Transfer to the second mixing bowl if the soy milk collected in the first mixing bowl begins to touch the bottom of the colander
• After draining you should have at least 1½ ltrs soy milk (See IMPORTANT NOTES below)

MAKING THE TOFU

1. Pour 1½ ltrs of soy milk that has been made back into the saucepan and bring to the boil
2. Turn down to simmer and cook for 7 minutes. Stirring occasionally
3. Remove the saucepan from the stove
4. Mix the Nigari with ½ cup (120ml) hot water. (Tip: transfer the Nigari mix into a cup to make mixing easier)
5. Using a wooden spoon stir the soy milk from side to side 5-6 times, at the same time sprinkle in a 3rd of the Nigari mix. Stir the soy milk with the Nigari mix back and forth 5-6 times more, getting to the bottom and sides of the pan
6. Keep the spoon in the middle of the pan until the liquid stops moving then remove the spoon
7. Sprinkle in another 3rd of the Nigari mix over the surface of the soy milk
8. Cover the saucepan with a lid and leave to stand for 5 minutes.
9. Delicate curds will start to form.
10. Remove the saucepan lid and while gently stirring the top ½ inch (1cm) of the soy milk sprinkle over the final 3rd of Nigari mix
11. Replace the saucepan lid and wait another 5 minutes
12. Line the tofu mould, (or alternative) with the 2 smaller squares of muslin
13. Gently ladle the soy milk curds using a metal draining spoon into the mould
14. Fold the muslin over the top of the curds
15. Place the lid of the mould (or a plate if using an alternative) over the top and weigh down with a 1lb (450g) weight to "press" the tofu (Tip: use a tin of beans as a weight)
16. When the tofu stops dripping (2-4 minutes) remove the weight and lid of the mould or plate and submerge the mould or the tofu wrapped in the muslin cloth that lined the colander into a large basin of cold water
17. Leave the tofu in the cold water for 5 minutes until it firms up
18. Remove the tofu from the cold water and allow the mould or muslin cloth to drain
19. Gently unwrap the tofu from the muslin cloth.

ENJOY

• For the best flavour eat immediately
• To store, place on a plate and cover with plastic wrap and store in the fridge if you intend to eat it within 24 hours
• For longer storage immerse in cold water which you should change each day. In this way the tofu can be stored in a fridge for up to 5 days

IMPORTANT NOTES

• If after pressing there is less than 1½ ltrs of soy milk, unwrap the muslin and pour a cup (240ml) of hot water into the solids (okara) then wrap and squeeze again. Repeat until you have 1½ ltrs of soy milk
• The quality of the soy beans used makes a big difference to the quantity of soy milk produced and consequently the amount of Tofu produced. Therefore always use the best soy beans available
• To make a Soft or Silken Tofu (kinogoshi) use 1½ tsp (7ml) of Pink Lake Nigari per 1½ ltrs of soy milk. Strain and settle into shape without using weights.
• Making Tofu is not an exact science and variations in the amount of Tofu produced with this recipe can vary from one batch to another 

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