From the same producers of the amazing Banrai Soy Milk (available here) we have the other piece of the home-made tofu puzzle. Jun-Nigari is a natural seawater derivative making it an ideal coagulant for the production of Tofu.

Please note: These sachets are designed for use with a high solid content soy milk such as the Banrai (11% solids). If using a standard soy milk, you will need to increase the amount required to achieve the coagulation. 

1 x 5ml sachet is required per 125ml of Banrai Soy Milk. 8 sachets are required for 1 litre.

Available individually, in a pack or 5 & a pack of 10.

Store at room temperature, do not refrigerate.

Method for making tofu:

1. Place the soy milk before in the refrigerator overnight to cool (this step is not essential but recommended for best results)
2. Pour 125ml of Banrai soy milk in a 12 cm ramekin
3. Add 5 ml of Nigari to the soy milk
4. Mix well and place the ramekin in a bain-marie covering for steaming

For silky tofu remove after 10 minutes, if a firmer tofu is preferred double the amount of Nigari