Tofu coagulants are stirred into soymilk to coagulate, or solidify it, into tofu. You can use your own, homemade soymilk with our tofu box and a little coagulant to make natural, additive-free tofu.
Tofu is one of the most versatile foods for both vegans and meat-eaters. Stir fry or sauté it with savory dishes to add a pop of protein, or use it in slightly more adventurous vegan desserts to add silky texture and body. Or, if you’re in the minimalist mood, just slice it up raw and serve with a drizzle of soy sauce or sesame dressing for an Asian-inspired appetizer.
We offer two types – nigari and gypsum. They are almost identical in the tofu the produce, which just slight flavor differences. We encourage you to give them both a try.
Andrea Nguyen from Viet World Kitchen recommends nigari and gypsum over the drugstore Epsom salts. While ingredients such as Epsom salts, lemon juice, and vinegar will coagulate soymilk, the taste of the resulting tofu is inferior. In Ms. Nguyen’s Tofu Coagulant Guide, she adds that she buys her own nigari and gypsum from us.
Ms. Nguyen is an author, teacher, and consultant. She has appeared on NPR’s Splendid Table, written for Wall Street Journal and Bon Appetit, and taught at the Institute for Culinary Education in New York, to name a few. She blogs at Viet World Kitchen.