Vancouver Island Sea Salt Nigari Liquid Tofu Coagulant, All Natural, Made in Canada

This works great for me. You have to mix the Nigari with soy bean in right way. And it really works.

It worked as desired, making a very nice tofu!

Great product that makes it super easy to make lovely tofu!! Works every time. I make 8 cups fresh soy milk, heat it to 78 degrees Celsius, gently stir in 2 tsp., cover, and wait for 15 mins. Perfect every time. PLEASE NOTE, do some research before leaving a negative review because you tried to use store bought soy milk. Nothing will work for you if you’re using commercial soy milk that contains anything other than soy beans and water, and maybe a little salt.

We decided to try making our own tofu when the only grocery store in town wasn't able to stock it for months. The first time I made it, I used the directions from the website post Killer Tofu with Andrea Nguyen. It worked out perfectly, but it's a bit fussy with how you add the coagulant. The second time, we decided to go with the instructions that come with this nigari - it did not work out. The curds were teensy weensy and the tofu was more like a gritty paste than tofu. Lesson learned - go with the fuss. Also - if you use a sieve to press the tofu, like we did, make sure that the weight you use has a narrow enough circumference that as it presses down, it won't get stopped by the narrowing curve of the sieve. We forgot that, and our tofu couldn't get pressed as much as we wanted because the weight could not keep going down.

So much better than using a powder! It saves a step and is always perfect. Homemade tofu is such a treat. It is a totally different product from commercial tofu, it’s worth making it, once you try homemade you will understand. I swear by this product because the powder stuff is kind of a hassle. This lasts for a long time. One bottle every two years for my home.