Yushi Dofu - Okinawa Yushi Tofu - Oboro Dofu - cooking recipe

Ingredients

1 3/4 cups whole dried soybeans
6 cups water, for soaking beans
7 1/2 cups water
3 cups hot water, divided
1/2 teaspoon nigari, crystal form (coagulant)
1 cup water

Preparation

Have ready large wire mesh spoon, plastic mesh spoon, or large spoon with holes in it for scooping out tofu. You will also need a large, preferably non-stick pot large enough to hold 13 cups.
Soak beans in 6 C water overnight for 12 hours. Drain beans and divide in two equal portions.
Heat 7 1/2 C water in a large non-stick pot.
Combine 2 1/2 teaspoon nigari with 1 C water and set aside.
Combine one portion of beans in blender with 1 1/2 C hot water. Puree at high speed for 1 1/2 to 2 minutes until very smooth. Add this to the 7 1/2 C water boiling in non-stick pot, turn off heat, and cover with lid.
Puree the remaining soybeans with 1 1/2C hot water. Add this to the pot and increase the heat until it comes to full boil and turn off the heat.
Place a colander or strainer over a large bowl or pot. I usually have two bowls going for this. Line this with cheese cloth or cotton straining bag, then pour the contents of the pot into straining bag or cheese cloth.
Twist close the bag or cheese cloth. Using a glass jar, press sack against colander to extract as much soy milk as possible. Be careful not to get any okara or solids into the milk. Rinse out the non-stick pot again for use in heating soy milk.
Open the bag or cheesecloth and remove the solids (okara). Store okara in refrigerator for other uses. You can use okara for cooking and baking.
Boil soy milk in a large non-stick pot over high heat, and turn down the heat to simmer as soon as it comes to full boil. Simmer 7 minutes, stirring occasionally.
Remove pot from burner. Using wooden spoon, stir soy milk back and forth vigorously 5 or 6 times, and while stirring, pour in 1/3 cup coagulant solution.
Stir 5 or 6 times more, making sure to reach bottom and sides of pot. Do not over beat. Over beating will produce small curds. Small curds are ideal for firm style tofu, but not for regular,soft tofu, or yushi doufu.
Stop and wait until liquid movement ceases, lift out spoon. Sprinkle another 1/3 C coagulant solution over surface of soy milk, cover pot, and wait 4-5 minutes while curds form slowly - from the bottom up.
Uncover pot and, while very slowly stirring upper 1/2 inch layer of curdling soy milk, sprinkle the remaining coagulant solution a little at a time over milky areas. Cover pot and wait 4-5 minutes. Large delicate curds should now be floating like white clouds in pale yellow whey.
Gently ladle all the curds using mesh spoon into container. Add 2 to 3 cups or enough soy water from the pot to cover the tofu.
To enjoy the flavor, serve immediately by scooping out the tofu. To keep longer, cover and and keep in the refrigerator. It should keep for 5-6 days.