Tofu (self-made)

1 liter natural soy drink

4 gr nigari

100 ml hot water

1 tsp lemon juice

salt

Heat soy milk to a temperature of 80°C (a small investment in a food thermometer is indispensable for those who want to self-produce) and transfer to a glass or plastic bowl.

Meanwhile dissolve the nigari in 100 ml of hot water, add to the milk over a low heat, complete with the lemon juice and a pinch of salt, stirring with a wooden spoon for 10 seconds.

Cover with cling film and let stand for 10 minutes.

Transfer to a bowl lined with gauze, in turn arranged in a bowl that will serve to collect the serum (which must not touch the tofu).

Place a weight above the tofu to speed up the liquid outlet and leave in the fridge for at least 1 hour.

This is the basic version of tofu, which you can then cook and flavor as you like, bearing in mind that the tofu is like a sponge and absorbs the flavors that you prefer, that is infinite versions.

I cut it into cubes and put it to marinate the evening before in soy sauce, lemon juice and garlic powder, then roast it in a pot with onions and vegetables until it forms a nice crust on all sides, but the imagination has no limits ...

PS: the serum that remains serves to keep it preserved, but it is also used to knead bread or as a protein ingredient in any other preparation that needs liquids