Made from scratch with just soybeans, water, and nigari, this tofu starts with a fresh blender puree brought to a boil while stirring constantly, then set in a cheesecloth-lined wooden mold for clean, delicate curds.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Line wooden tofu mold with 2 layers of wet cheesecloth. Set aside.
Heat 7 1/2 cups water in a 2-gallon pot over medium-high heat.
Puree soybeans in 2 batches with 6 cups cold water in blender (about 2 minutes per batch). Add puree to pot with heating water. Stirring constantly, bring contents of pot to .
Strain soybean-water mixture through fine chinois (or through strainer lined with double layers of cheesecloth) into a second large pot, pressing out all excess liquid. Discard soy pulp ('okara') or reserve for later use.
Bring strained soymilk to . Reduce heat and gently , uncovered, 10 minutes . Remove pot from heat.
Dissolve nigari or other solidifier in 1 cup cold water. Add 1/3 of solidifier mixture slowly to hot soymilk, while gently stirring. Cover pot and allow to stand 3 minutes or until milk has separated into soft white curds.
Add remaining solidifier in two more batches, stirring each time and covering for 3 minutes . Soymilk should be completely separated into curds and whey.
Using slotted spoon, ladle bean curd into tofu mold; press with 2-3 pound weight for 25-30 minutes until firm and solid.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
