Name: Traditional Japanese Tofu (Tofu-zukuri)
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Japan
Ingredients: 2 cups dried soybeans; 10 cups water (for soaking); 8 cups water (for blending); 1/4 cup Nigari (magnesium chloride) or Gypsum (calcium sulfate); 1 cup cool water (for dissolving coagulant)

Tofu 🇯🇵 Japan

Soft soybean curd in various dishes

Made with

Soybeans water coagulant

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