Ingredients: liquid Nigari (Magnesium Chloride).
Liquid Nigari is a derivative of seawater. It allows the coagulation of soy protein for the production of tofu. To do this, the soymilk must contain at least 11% of soy protein.
For making tofu : place the soymilk the day before in the refrigerator so that it is cool. This step is very important to get a very good result.
1 - pour 125 ml/1/2 Cup of soy milk in 5 inch ramekin or other oven safe dish
2 - open x1 5 ml/.17 oz. packet of Liquid Nigari
3 - add 5 ml/1 teaspoon of or 1 packet Liquid Nigari to soy milk
4 - mix well soy milk and coagulant
5 - place the ramekin in a bain-marie covering for steaming.
You will get 10 minutes later a silky tofu. For a firmer tofu, double your amount of Liquid Nigari.