It’s compilation on the tofu topic…I add data regularly.
3 main tofu textures :
You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except ….
Bottom line : If you like firm tofu…
Tag Archives: shimadofu
Pressed tofu from beans, the Okinawan way (day 2)
Let’s make this delicious 島豆腐 Shima tofu. Okinawan tofu, so we can eat it in 15 minutes.
You have all the material and ingredients ready ? If not, read the previous post. Let’s make that tofu in 15 minutes.
1 : rinse the soaked beans, place them in a blender, add 2 or 3 volumes of clear water (what is easier for your blender, anyway the water won’t stay)
2 : juice it (not too thinly if your blender is powerful)
3 : transfer in a sauce pan, bring slowly to near-boiling heat and cook 1 or 2 minutes
4 : pour into the cloth, squeeze to extract as much milk as possible*
5 : add a little amount of nigari (about 1 ts per liter) and stir a little
6 : wait till the milk curds well (about 5 minutes)
7 : pour into the box and cloth, let the water pass, fold the cloth on top and add the lid of the box
8 : press very strongly during 2 minutes. DONE !
*the grounds left in the cloth are okara (click here for ideas to use it).
You can open, it’s ready. It’s flat. Well, I have made only a small amount for the tutorial, but your can make big blocks with the same recipe.
As you can see, it takes exactly the shape of the fabric.
Inside, it’s very grainy. It’s firm too. You can use it to cook an Okinawan dish.
Or just pour a little soy sauce and enjoy :
Pressed tofu from beans, the Okinawan way (day 1)
That’s a tutorial to make VERY firm tofu. (read about tofu texture, types, recipe of soft tofu, click here)
In Osaka, this tofu from Okinawa is quite expensive as it seems it travels by plane in first class, or just because it is uncommon so there is a rarity tax. I wanted to make mine. It’s not complicate, that takes 5 minutes to soak the beans and 15 minutes to make it later. I wonder why I have not done it years ago.
This is not a personal recipe, I have taken it here and even if it’s in Japanese you should go to see the photos. The author is the owner of a store selling Okinawan products.
Shopping list :
-Dry soy beans
–Nigari, the curding product
-Cotton gauze or cheese cloth
-Pressing box (optional)
You will also need a simple blender (or a very good hand-cranked vegetable mill).
I use medical cotton gauze (sterile, pure cotton, no added product) because they sell it cheaply in any pharmacy. Cheese clothes, well tofu clothes or similar pieces of fabric work too.
The box is optional. You can squeeze the tofu in the gauze and press it in any spring form mold for cake or whatever box you have. And if you have no box, squeeze the cloth strongly, and you will get a ball of tofu.
Mine is not a specific tofu press, it’s a box to make oshizushi (pressed sushi) and I already had it. It’s very similar to a wooden tofu press :
These days makers also use metal boxes.
This, below, is a vegetable press, to make tsukemono (Japanese pickles), Sauerkraut, etc.
I don’t think that would be the most convenient in this case as you can’t close it with the cloth. I’d buy it for the pickles. Confidence: I own one that I have never used in years as I squeeze them with my hands and then I remember the existence of the gadget.
You need soy beans, of course. They are called 大豆 daizu in Japanese. Here GMO plants are totally forbidden, and unless they are cheating us, all those we buy are non-GMO.
The night before, rinse some, and place them in a bowl with 4 or 5 volumes of clean water. The time depends on the weather and age of the beans. They double of volume and take a longer bean shape.
にがり Nigari is made traditionally from sea water. We buy it in bottles. It mostly contains magnesium chloride. From wikipedia :
Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (にがり, derived from the Japanese word for “bitter”), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China, it is called lushui (卤水). Nigari or lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk.
Convenient set-up :
That’s to make the soy milk : I place a cloth in a metallic sieve, an prepare a salad bowl.
That’s to shape the tofu : I wash my box (or whatever) and a cloth, and I install them in a dish-washing basin.
So put the beans to soak and come back tomorrow (or jump here if you are reading from the future).