Nigari tofu is made using the most traditional process. It as a long history in China.
What is nigari tofu
Nigari is a coagulant made by dissolves crystallizes magnesium chloride in water. It is a coagulant commonly used in the production of tofu in China, which can coagulate protein solutions into gels. Tofu made with nigari as a coagulant has strong hardness, elasticity and toughness. It is called nigari tofu, old tofu, northern tofu or firm tofu.
How to make nigari tofu
1. Soak 500g soybeans in water. (Refrigerated for 5-8 hours in summer and about 12 hours in winter.)Add soybeans to the wall-breaking machine and polish. (Be sure to use a machine that does not heat up during sanding.)
2. Sieve the soy milk 3 times.
3. Heat a wok with soy milk until boiling. Turn off the fire and remove the foam. Add 12g nigari and 60ml clear water in a cup.
4. When the soy milk is cooled to 80-90 degrees, slowly add a few drops of nigari and stir until the soy milk has all become tofu brain.
5. Pour the tofu brain into a gauze-filled mold. Wrap the tofu brain with gauze, and put the weight on it for 10-15 minutes. Remove the mold and make the nigari tofu into a dish.
Nigari tofu recipe
You’ll need:
200g pig’s blood
200g nigari tofu
30g leeks
5g dried red chili
5g ginger
5g garlic
1 tablespoon cooking wine
1 pinch white pepper powder
1 pinch chicken essence
1 pinch salt
Vegetable oil
How to cook nigari tofu
1. Wash the pig’s blood and northern tofu, cut into small pieces, and soak them in fresh brine. Cut the leeks and dried red pepper into sections; slice the ginger and garlic.
2. Heat a wok with clear water until boiling, and cook the pig’s blood and tofu for 5 minutes. Transfer on a plate and set aside. Heat a wok with oil, and stir-fry ginger, garlic and dried red chili until fragrant.
3. Add the pig’s blood and tofu in the wok, pour 1 tablespoon of cooking wine and lightly stir-fry. Add white pepper powder and salt in the wok and mix well.
4. Pour 200ml clear water in the wok and cook under high heat until boiling, turn the fire down and continue to cook it under low heat for 10 minutes until the sauce has stickiness. Add the chicken essence and leeks in the wok. Stir-fry well and transfer it on a plate. Serve it.
Nigari Tofu
Ingredients
- 200g pig’s blood
- 200g nigari tofu
- 30g leeks
- 5g dried red chili
- 5g ginger
- 5g garlic
- 1 tablespoon cooking wine
- 1 pinch white pepper powder
- 1 pinch chicken essence
- 1 pinch salt
- Vegetable oil
Instructions
- Wash the pig’s blood and northern tofu, cut into small pieces, and soak them in fresh brine. Cut the leeks and dried red pepper into sections; slice the ginger and garlic.
- Heat a wok with clear water until boiling, and cook the pig’s blood and tofu for 5 minutes. Transfer on a plate and set aside. Heat a wok with oil, and stir-fry ginger, garlic and dried red chili until fragrant.
- Add the pig’s blood and tofu in the wok, pour 1 tablespoon of cooking wine and lightly stir-fry. Add white pepper powder and salt in the wok and mix well.
- Pour 200ml clear water in the wok and cook under high heat until boiling, turn the fire down and continue to cook it under low heat for 10 minutes until the sauce has stickiness. Add the chicken essence and leeks in the wok. Stir-fry well and transfer it on a plate. Serve it.