Block tofu from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 32) by Andrea Nguyen

  • crystallized nigari
  • dried soybeans
  • Show all ingredients...
  • Serves : 1-1.5 lb

  • EYB Comments

    Made from fresh soy milk which requires the beans to soak. Can substitute gypsum, Epsom salts or liquid nigari for the crystals. Can rest for 2 hrs before using or refrigerate. See recipe for variation.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Made from fresh soy milk which requires the beans to soak. Can substitute gypsum, Epsom salts or liquid nigari for the crystals. Can rest for 2 hrs before using or refrigerate. See recipe for variation.

  • patioweather on April 09, 2018

    It was a perfect success on the first try, and all other tries since.

  • Beckiemas on July 12, 2015

    This is a great tofu recipe/method. Very detailed and clear instructions, and so far we've had a 100% success rate. This follows from the 'master soy milk' recipe - you make the milk, then turn to the tofu page to continue the process. Aside from soaking the beans overnight-ish, this all takes just a couple of hours.

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