You have never eaten tofu if you have not tried this. It’s is tofu prepared on the table and served still hot and extra-fresh. Torori expresses the filling of melty and soft like egg pudding. Even if you re-heat silky tofu, it doesn’t get back to the particular texture.
The taste is also deeper, a little greener.
Easy : You need tonyu soy milk and nigari. Natural nigari is made from sea water. There are substitutes. I have not compared.
The difference between tonyu (the real soy milk) and the *soy milk* in supermarkets in the West can be as wide as between orange juice and fanta. So, if you can’t buy the good one, make it. That’s not only a matter of taste, the “soy milk drink” wouldn’t curd.
I bought it because I’m lazy, I find some easily and my blender is so basic that I’d produce batches of 1/2 cup.
Take 150 ml of soy milk, beat. Don’t make foam ! Well, that works if you make some, but that’s not pro.
Add 1/3 teaspoon of nigari. Stir gently by turning 50 times.
Pass 2 minutes in the micro-wave at 500 watts. Check it’s getting curded around (but not completely). Wait 5 minutes and spoon to another plate, or wait 8 minutes and serve in the bowl.
You can have a brasero on the table in front of guests. For instance, fill a pan with boiling water and bath your covered bowl in it. I can’t tell the exact time.
There are many ways of serving it. Today, that was yuzu ponzu (soy sauce with green yuzu juice).
Made too much ? I know that seems silly, since it’s so good… but as you’ve opened the pack of soy milk, you can as well finish it. As it cools down, the tofu releases water, so put it a zaru (basket), keep in the fridge. The next day you’ll have tasty zaru-doufu to serve chilled.