I received the Japanese cookbook, Kansha, for Christmas and decided to make the firm tofu recipe. So I bought some nigari (which is the coagulant) and some Ota Soy Nectar (the stuff is fresh, local, and of high quality). To make tofu, you basically slowly heat up your soy milk to 150 degrees, stir in some diluted nigari, then let it sit for a bit while the nigari does it's magic. Then you strain your "curds" and eat. All in all, quite an easy process!
While my first attempt at tofu did in fact turn out, it came out slightly bitter so it needs some work. Of course this recipe was for "firm tofu", I wish it came out a bit softer and sweeter than this stuff did. Perhaps with the right garnishes to eat it with, it would be quite delicious.
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