First, dilute the nigari tofu coagulant with an equal amount of lukewarm water.
This will help to mix the nigari and the soy milk quickly and evenly.
Next, heat the soy milk in a pot. We recommend using extra thick plain soy milk with over 12% soy solids. If this kind of soy milk isn’t available, reduce regular plain soy milk by 20 to 30% by heating it slowly.
Make sure to keep stirring the soy milk to avoid forming any film.
When the temperature of the soy milk reaches 75 °C (167 °F), turn off the burner.
If it exceeds the right temperature, make sure to cool it down to 75 °C (167 °F).
While quickly stirring the soy milk, add the nigari coagulant. Be careful not to over-mix the mixture otherwise the tofu will not have a smooth texture.
Cover and let it sit for about 10 minutes.
Now, the tofu has firmed up.
Strain the tofu with a mesh strainer covered with a paper towel.
Wrap the tofu with the paper towel
Gently press it to help remove the excess water.
Ladle the tofu into a bowl.
Top with the chopped spring onion leaves, grated ginger root and bonito flakes.
Finally, pour on the dashi soy sauce or regular soy sauce.
The amount of nigari tofu coagulant should be about 1 percent of the soy milk but it varies depending on the product so follow the instructions on the package.
The taste of tofu depends on the ingredients so make sure to use delicious soy milk and good tasting water.
If thick soy milk isn’t available, reduce regular plain soy milk by 20 to 30% by heating it slowly. Make sure to keep stirring the soy milk to avoid forming any films.