2 teaspoons liquid nigari *
3 cups Tezukuri Tonyu (Homemade Soy Milk)
Thin the nigari with 1 teaspoon water. Heat the soy milk in a double boiler over high heat until the soy milk reaches 167 degrees. Remove the pot holding the soy milk, insert a flat wooden spoon in the milk, and immediately pour the nigari against the spoon. Slowly stir the soy milk, making 3 wide revolutions and only 3 revolutions, and pull the wooden spoon straight up out of the coagulating soy milk. Cover with plastic wrap and let sit for 10 minutes.
Scoop the tofu into small bowls and serve drizzled with a little soy sauce or sprinkled with sea salt. If you are looking for a bit more enhanced flavor and presentation, garnish soy sauce–flavored tofu with finely chopped chives and a dab of grated ginger or salt-flavored with a smidge of freshly grated wasabi.
* Nigari —> Concentrated solution of salts (esp. magnesium chloride) left over after the crystallization of seawater or brine. Can be bought at any Asian Grocer or online,