Making tofu is quite simple. The general idea is, you want to make soy milk, curdle the soy milk, then press the curds together. The most time consuming part is stirring the pot when cooking the soy milk and trying to squeeze out every last drop of soy milk!
You can stop here if you only want fresh soy milk. I reserved a cup for drinking. The pulp (okara) can be discarded or saved to use in other recipes such as okara seitan.
7. Heat soy milk until 160F, stirring. Turn off heat.
6. Make coagulant. Mix 1 tbsp nigari flakes into 1/2 cup water.
6. Pour in the coagulant. Gently stir to incorporate. Cover pot and let sit for 10 mins for soy milk to curdle. It's ready when the curds separate from the liquid which should be clear and slightly yellow. The liquid should not be milky. If milky, add more coagulant.
Mix all dry ingredients. Add okara, worcestershire sauce, and water. Combine. Add more water if needed. Rest the seitan dough for 30 min - 1 hour. Rip the seitan into bite sized pieces. Place in a steamer and steam for 20 min. The seitan can be used as a meat substitute in various dishes.