Journey of my Tofu making

Fascinating Tofu Journey of mine!

This is the journal of my tofu making. I did intensive surfing on the net trying to find out if I can find other alternative ways of making tofu with the different kind of coagulants. Finally I don’t only get to purchase one; I bought three types of tofu coagulants. They are Nigari (Japanese), Opsom Salt (US), and the humble Gypsum Powder (Chinese). As I have always used gypsum powder previously. I was actually forced to find other ingredients when in recent weeks, gypsum powder seemed to be vanished off the oriental market shelves.

As a result, I tried making tofu using these three precious powder/liquid. The steps are pretty much the same. First Soya bean milk is created, the only variation I noticed is the quantity of beans and water. Nevertheless, it all started with Soya bean milk. Here goes…

Nigari or “Hai Ching” as it said on the package. Have to get an oriental owner (friend) to purchase it from supplier of Japanese stuff. Around 6 bucks.

Epsom Salt is more common in the US according to what I learned in the web. Got this from health food store in Perth. Around 4 bucks.

Gypsum Powder. I don’t really know what is the difference between cooked and raw. The previous package I bought was different from this and it didn’t mention cooked as this has. I supposed it is serving the same purpose/result for tofu. Around 4 bucks.

1. Made Soya bean milk, all cooked and ready to go.

For Nigari and Epsom coagulants, the mixture of 1-3 tbs of the stuff is the same as well as the fluffy looking curd (above). Epsom curd is much springier than Nigari. It is also very easy to separate the curd from the whey