Last weekend, I hosted the first "Tofu making and tofu dishes" class, and it was a lot of fun.
First, we made a large rectangular tofu from the very scratch (from soybeans). Freshly made soymilk was strained out of the soy pulp ("okara").
Soymilk was coagulated with the "nigari" (extract of sea water), then the curd was transferred to the wooden box. We also tasted "okara", which retains wonderful flavors and protein.
The very fresh tofu came out as a success! We ate it very simple-style with a little drizzle of sesame oil, a sprinkle of plum salt, and some minced scallions. Excellent.
We also made the fresh donabe "sukui" tofu, which is an extra-soft tofu. It was served with our homemade summer ponzu, home-grown shiso, grated ginger and ground roasted sesame seeds.
Tofu and chicken "tsukune" balls with our homemade miso sauce was cooked with the tagine-style donabe, "Fukkura-san".
Tofu and corn donabe rice was made with brown rice, quinoa, and millet, and it came out nicely fluffy, thanks to the double-lid donabe rice cooker, "Kamado-san". It was served with the cold Kyoto-style broth with our homemade tofu.
Fresh homemade tofu is the best tofu. Lately, I make tofu almost every day. It's really easy and fun with the tofu kit. You can order it from toiro's website. Please check it out.
Happy donabe life.
