Rediscovering the diverse charms of tofu! Recommended recipes using tofu

History and Basics of Tofu

Tofu is an essential part of Japanese food culture. It was introduced from China during the Nara period and has since become deeply rooted in the Japanese diet. Tofu is made by grinding soybeans that have been soaked in water and solidifying them with a coagulant called nigari. In Japan, tofu is divided into two main types, "firm tofu" and "silken tofu," depending on how it is solidified

Firm tofu is hardened in a box with holes using weights, and the surface has a textured appearance due to the cloth placed on top. On the other hand, silken tofu is made using thicker soy milk than firm tofu and is hardened in a box without holes, resulting in smoother tofu with more moisture

How to cut and drain tofu

The most common way to cut tofu is by "dicing." This method involves cutting tofu into cubes of approximately 1cm each, and requires specific steps to ensure the pieces are of equal size. First, cut the tofu lengthwise, then divide it into equal pieces. Using your left hand, carefully cut the tofu to prevent it from crumbling, and cut the pieces to the size of the dices

Draining the water is an important process to adjust the moisture content of tofu. To thoroughly drain the water, wrap the tofu in a cloth and use a weight to press out the water. To lightly drain the water, only remove the water that comes out naturally. You can also use a microwave to quickly remove the moisture

Introducing classic tofu recipes

One of the most popular tofu dishes is "hiyayakko." This recipe uses silken tofu and seasons it with chives, ginger, myoga, and cucumber. After cooling the tofu, cut it in half lengthwise and then cut it into three or four pieces crosswise. Serve with the seasonings and soy sauce for a refreshing summer classic

There is also a unique recipe for chilled tofu that uses matcha tofu. By alternating the matcha tofu and silken tofu to create a checkerboard pattern, it becomes a visually appealing dish. We recommend serving it with soy sauce containing pickled plum

Checkered Chilled Tofu

Ingredients (serves 4)

• Silken tofu: 1 block
• Matcha tofu: 1 block
• 1 large pickled plum
• Soy sauce: appropriate amount

How to make it

1. Chill the silken tofu and matcha tofu thoroughly and cut into approximately 2.5cm cubes
2. Remove the seeds from the umeboshi and crush them into a paste
3. Arrange the silken tofu and matcha tofu alternately to create a checkerboard pattern
4. Place maple leaves on the tofu and garnish with pickled plum and soy sauce

Matcha tofu is silken tofu with matcha added, but tofu made with green beans can also be enjoyed in a similar way

Crushed tofu salad

Ingredients (serves 4)

• Firm tofu: 1 block
• Flowering shiso: 4 pieces
• Pickled ginger in plum vinegar: a little
• Thread Mitsuba: 8 pieces
• Minced egg yolk: appropriate amount

How to make it

1. Wrap the tofu in a dish towel and drain in the refrigerator for about an hour
2. Remove the stems from the shiso flower heads and buds and chop them. Dice the pickled ginger. Boil only the stems of the thread mitsuba and chop them
3. Place the drained tofu in a bowl, sprinkle the ingredients and crumbled egg yolk on top, and drizzle with the dressing to finish

Simmered tofu and clams

Ingredients (serves 4)

• Silken tofu: 1 block
• Clams (shelled): 200g
• Dashi: appropriate amount
• Sake: 3 tablespoons
• Sugar and light soy sauce: 2 each
• Mirin: 1
• Salt: a little
• Chives: appropriate amount

How to make it

1. Cut the tofu into 2cm cubes. Wash the clams thoroughly and drain
2. Put the stock and seasonings in a pot, bring to a boil, then add the clams and cook through
3. Remove the clams and simmer the tofu in the same broth. Finally, add the clams back in and heat through
4. Serve the soup in a bowl and sprinkle with green onions

Tofu Denraku

Ingredients (serves 4)

• Firm tofu: 1 block
• Miso paste: 150g
• Sake and sugar: 2 tablespoons each
• Spinach: 8 heads
• Kinome: appropriate amount

How to make it

1. Cut the tofu into 8 rectangles and drain
2. Make the miso paste by mixing the Saikyo miso, sugar, and sake together and kneading over low heat
3. Boil the spinach and chop it. Add the kinome leaf and mix with the miso paste
4. Insert skewers into the tofu and lightly grill in the oven
5. Spread miso paste on the tofu 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 can be sure to use it in a variety of dishes. We hope you enjoy cooking with tofu, from classics like the chilled tofu we introduced here to slightly more unusual recipes