The traditional coagulant used for tofu-making is nigari, which is the liquid left over after salt has been removed from seawater. The coagulated soy milk curds must then be pressed into their ...

Learn its history and a healthier recipe Tofu ... such as nigari or gelatin, this silky dessert is an excellent source of protein, with 6 grams per serving. It is also gluten-free, making it ...