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: tounyuu
Tofu and faux tofu
It’s compilation on the tofu topic…
Tofu is soy milk curded with nigari. But some other products not based on soy milk are called tofu because of their texture and appearance.
Tofu ? dofu ? toufu ? doufu ? The only proper spelling is 豆腐. It’s a matter of transcription. The “t” tends to become a “d” in second part of words in Japanese. And in Chinese it’s written “d” and you read “t”. And the “o” is long.
Choosing tofu :
There are huge differences of quality. It can be delicious or absolutely terrible. I wouldn’t want to eat again in this life time all the weirdly packaged tofus I have eaten in Europe and North-America. Maybe I had bad luck. Also in the US, the soy is GMO.
The second thing is you have to buy the right type.
Most Westerners don’t really understand the different types, and I’ve been there too. So maybe this can help. It’s a simplification, but start here :
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 in Okinawa, were Japanese and Chinese traditions cross their path. So here it is called 島豆腐 shima tofu, “island tofu“, and in Osaka, I have to buy in “ethnic stores”.
The 3 are made with different recipes.
Bottom line : If you like soft tofu, buy it from a Japanese maker (well, a maker making ingredients for Japanese cuisine as of course it’s not a question of nationality). If you like firm tofu, buy it from a Chinese or an Okinawan maker. Other Asian countries tend to make the firm varieties traditionally.
Gourmande’s home-made tofu :
Basic recipe :
ultra fresh torori tofu (from soy milk and nigari)
************
Gourmande’s home-made faux tofu
home-made sesame tofu (gomadofu)
yellow tofu or Shan tofu (from chick pea)
edamame tofu (from green soy beans)
Tofu bought in Osaka :
It’s a small sample. I can find many sorts. There are 3 tofu makers just in my street…
kinu-dofu (silky tofu)
momen-dofu (cotton tofu)
koya-dofu (freeze dry tofu)
abura-age (usu-age type, fried sheets of tofu)
goma dofu (sesame flavored soy milk tofu)
goma dofu (sesame tofu, not a real tofu)
**************************************
RECIPES WITH TOFU
**************************************
yudofu (Kyoto boiled tofu, hot pot)
mabo dofu (Sichuan style, several recipes)
inari sushi (in abura age pockets)
champuru (Okinawan tofu with scramble egg)
chigae (Korean spicy tofu soup)
u no hana (tofu fibers in tabouleh)
Tofu can also be an ingredient for desserts.
Torori ! The tofu that melts in the mouth…
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.
To make soy milk (easy recipe), click here.
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.
Hmmmmmmmmmmmmmmmmmmmmmm !
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.
GOURMANDE in OSAKA 