HOMEMADE TOFU- Japanese Home Cooking and Sweets Class in Tokyo

How to make Steamed Tofu in a Bamboo Steamer

Freshly made warm tofu with a smooth, delicate texture similar to chawanmushi.

HOMEMADE TOFU- Japanese Home Cooking and Sweets Class in Tokyo

Soymilk and nigari- HOMEMADE TOFU- Japanese Home Cooking and Sweets Class in Tokyo

Ingredients

• 300 ml unsweetened soy milk (at least 10% soybean solids)

• 1 tablespoon nigari (magnesium chloride)

Instructions

1. Prepare the bamboo steamer
   Bring plenty of water to a boil in a pot. Make sure there is a steady flow of steam.

2. Combine the soy milk and nigari
   Add the nigari to the cold soy milk and stir gently, taking care not to create bubbles.

3. Pour into a dish
   Gently pour the mixture into a heatproof dish.

4. Steam
   Place the dish in the bamboo steamer, cover with the lid, and steam over low heat for 20 minutes. Your freshly made tofu is ready!

Tips for the Best Results

• Be sure to use unsweetened soy milk. Soy milk containing at least 10% soybean solids is recommended.

• If you steam it over high heat, holes may form on the surface and the texture may become spongy.

• Once you have mixed the soy milk and nigari, steam it immediately.

Serve the tofu while warm with salt, dashi soy sauce, wasabi, grated ginger, or chopped green onions. For a more elegant dish, you can also serve it with a thickened kudzu sauce.

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