The traditional coagulant used for tofu-making is nigari, which is the liquid left over after salt has been removed from seawater. The coagulated soy milk curds must then be pressed into their ...

Tofu is the name and spelling used most often ... or magnesium chloride (nigari). To make bean curd, soybeans are soaked, pureed, then simmered to rid them of their raw taste and make them digestible.

One bowl of tofu pudding without toppings contains about ... Made mostly of soybeans and coagulants, such as nigari or gelatin, this silky dessert is an excellent source of protein, with 6 grams ...

not through pressing (as with firmer tofu), but with a gelling agent called GDL (glucono-delta-lactone) added on top of the typical coagulants of nigari or calcium chloride. She’s generally not ...