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Homemade Tofu

Sukui Tofu

Authentic fresh tofu

Equipment

Classic-style donabe (medium)

Servings

4 as an appetizer

Ingredients

  • 1 quart (1 liter) natural soy milk
  • 2 1/2 teaspoons nigari liquid
  • ponzu sauce
  • thinly-sliced scallion

Procedure

  1. Heat the soy milk in the donabe over medium heat.
  2. Once the soymilk is almost simmering, turn off the heat and quickly stir in the nigari liquid.
  3. Cover with lid tightly (with a foil under the lid to make sure the extra-tight seal) and let it sit for 30 minutes.
  4. Gently scoop with a serving spoon into individual bowls at the table. Enjoy with the ponzu sauce and condiments.


Served with ponzu and scallion.

    • Soy milk must be the natural kind with no additives (i.e. it has to be made only from pure water and soy beans).
    • Nigari, which is the byproduct of the sea salt, is the extract of the sea water.  In the traditional tofu making in Japan, only nigari is used as the coagulator of tofu, while most of the commercial kinds of tofu you find in the US use many additives.  Nigari is considered to have many health benefits.  Nigari liquid can be found at large Japanese grocery stores or some online specialty stores.
    • Once the tofu is ready, serve immediately. Tofu will gradually separate from water and become firmer if you let it sit longer.

    About the measurements used in our recipes

    For rice measurement, traditional Japanese rice measurement is used.
    1 rice-cup = 3/4 US cup = 180 ml
    Other conversions (US to metric measures)
    1 cup = 240 ml
    1 inch (1") = 2.5 cm
    1 ounce (1 oz) = 30 ml