Ingredients

1/2 cup dried soybeans

4 cups water

Pinch of salt

1 tsp liquid nigari, or 1 Tb lemon juice + 1/3 cup water*

*Which coagulant should I use? Both nigari and lemon juice work well! Just keep in mind that nigari tends to produce a smoother tofu, while lemon juice makes a crumblier texture and adds a little tang.

Directions

• Soak the Soybeans: Place the dried soybeans into the Soyabella Fine Screen and rinse thoroughly. Insert the Screen into the Drip Cup and fill with enough water to cover the beans by about 2 inches. Refrigerate and let soak for at least 6 hours.
• Make Soy Milk: Once soaked, fill the Soyabella Carafe with 4 cups of fresh water and a pinch of salt (optional). Secure the Screen onto the Motor Head, then place the Motor Head onto the Carafe. Press the HOT function. The Soyabella will heat and blend intermittently for about 25 minutes, reaching a temperature of roughly 200°F when finished.
• Cool and Coagulate: Stir the soymilk and let it cool until it reaches 160°F–175°F (about 10–15 minutes). Add your chosen coagulant:
  • For Nigari: Slowly pour in nigari while stirring gently in a figure-8 motion for 30 seconds.
  • For Lemon Juice: Pour in half of the lemon juice/water mixture, stir gently in a figure-8 motion for 30 seconds, then add the remaining half and stir for another 30 seconds.
• Rest: Let the mixture rest undisturbed for 10–15 minutes. The soy milk should begin to separate into curds during this time.
• Mold and Press Tofu: Line the Tofu Box with a Cheesecloth and set it over the Drip Cup to catch the drainage. Pour or ladle the curds into the lined box; if the Drip Cup fills up, empty it before continuing. Move the Tofu Box to a plate and fold the cloth over the curds. Insert the Tofu Press and push down to squeeze out any leftover liquid. Place a heavy object like a can of beans on top and let it sit for 20–30 minutes (longer = firmer texture).
• Enjoy: Unwrap the cheesecloth and enjoy immediately! For a firmer texture, leave the tofu wrapped in the cloth and refrigerate for 6–8 hours. If saving for later, keep the fresh tofu submerged in water in an airtight container in the fridge for up to 10 days.