Rediscovering the diverse charms of tofu! Recommended recipes using tofu

History and basics of tofu

Tofu is an indispensable part of Japanese food culture. It was introduced from China during the Nara period, and has since become deeply rooted in the diet of Japanese people. Tofu is made by grinding soybeans soaked in water and solidifying them with a coagulant called nigari. In Japan, depending on the method of hardening, the product can be divided into two main types: cotton tofu and silken tofu.

Cotton tofu is hardened using a heavy stone in a perforated box, and a cloth is formed on the surface to lay the cloth. On the other hand, silken tofu is made from soy milk, which is thicker than cotton, and is hardened in a box with no holes, resulting in smoother and more moisture tofu.

How to cut and drain the tofu

The common way to cut tofu is to cut it. This is a method of cutting tofu into cubes of around 1cm, and you will need to take a specific step to cut it into even sizes. First, cut the tofu vertically and divide it evenly. Place your left hand and make a cut to match the size of the dice, taking care to prevent the tofu from falling apart.

Draining is an important process for adjusting the moisture content of tofu. To drain the water thoroughly, wrap the tofu in a cloth and use a heavy weight to push out the water. If you want to drain the water lightly, keep it to a level that removes the naturally occurring moisture. You can also use a microwave to remove moisture in a short amount of time.

Introducing a classic recipe using tofu

The most popular tofu dish is "chilled yakko". This recipe uses silken tofu and prepares clams, ginger, myo, and cucumbers as condiments. Chill the tofu and then cut into two vertically and then cut into three or four horizontally. Serve with condiments and soy sauce to enjoy a refreshing summer classic.

There is also a recipe using matcha tofu for a unique chilled flavor. By alternately arranging matcha tofu and silken tofu and finishing it with a checkered pattern, it becomes a beautiful item. We recommend enjoying it with soy sauce with plum meat added.

Checkered chill

Ingredients (serves 4)

• Silk tofu: 1 piece
• Matcha tofu: 1 piece
• Big umeboshi: 1 pc
• Soy sauce: Appropriate amount

How to make it

1. Chill the silken tofu and matcha tofu well and cut into about 2.5cm cubes.
2. Remove the seeds from the umeboshi and tap them into paste.
3. Serve alternately with silken tofu and matcha tofu to create a checkered pattern.
4. Top with autumn leaves and other leaves on the tofu and serve with plum meat and soy sauce.

Matcha tofu is made by adding matcha tofu to silken tofu. You can enjoy the same look with tofu made with azumae.

Kuzushi tofu salad

Ingredients (serves 4)

• Cotton tofu: 1 piece
• Flower Hoshiso: 4 bottles
• Plum vinegared ginger: a little
• Ito Mitsuba: 8 pieces
• Egg yolk minced: Appropriate amount

How to make it

1. Wrap the tofu in a dishcloth and drain in the fridge for about an hour.
2. Chop the flower sprouts and the tree buds, remove the stems. Cut the ginger with ume vinegar into cubes. Boil and chop the stems of the sardines.
3. Place drained tofu in a bowl and sprinkle the ingredients and minced egg yolk. Fill with dressing and finish.

Stewed tofu and clams

Ingredients (serves 4)

• Silk tofu: 1 piece
• Clams (meat): 200g
• Dashi: Appropriate amount
• Alcohol: 3 tablespoons
• Sugar and light soy sauce: 2 each
• Mirin: 1
• Salt: A little
• Asatsuki: Appropriate amount

How to make it

1. Cut the tofu into 2cm cubes. Wash clams thoroughly and drain them.
2. Put the dashi and seasonings in a pot, and once it's boiled, add the clams and cook them.
3. Remove the clams and simmer the tofu in the same broth. Finally, bring back the clams and warm them up.
4. Place the soup in a dish and sprinkle the assatsuki.

Tofu Denraku

Ingredients (serves 4)

• Cotton tofu: 1 piece
• Miso: 150g
• Liquor and Sugar: 2 tablespoons each
• Spinach: 8 strains
• Kinbutsu: Appropriate amount

How to make it

1. Cut the tofu into eight rectangular shapes and drain them.
2. Make kneaded miso. Mix the Saikyo miso, sugar and sake and knead over low heat.
3. Boil and chop the spinach. Add the kinome buds and mix with the kneaded miso.
4. Stick the tofu with a skewer and lightly bake in the oven.
5. Sprinkle the tofu with miso and brown it.

summary

Tofu is an essential ingredient in Japanese food culture due to its simplicity and versatility. With basic knowledge and a few tips, you will surely be able to make it useful in a variety of dishes. From the cold, quirky classics introduced this time to slightly unusual recipes, please enjoy the dishes made with tofu.