You can make the super-fresh tofu with donabe very easily.
All you need are premium quality fresh soy milk, nigari (extract of sea water...the only coagulator for the authentic tofu), and a classic-style all-purpose donabe. This time, I used my new "handleless" light-weight donabe (Yu-series, "Kizeto"). I'm sorry that this donabe is already out-of-stock (we sold out the last unit in stock just yesterday), but other classic-style all-purpose donabe can also work for this recipe.
The pure soy milk in the donabe is put over medium-heat. Once the soy milk is almost boiling, turn off the heat and add about 1 tablespoon of nigari liquid. Stir gently and cover. Let it sit for about 30 minutes and the tofu is ready!
You can serve the whole tofu in the donabe at a table and serve into individual bowls. This is a free-shape super soft style tofu, which we call "Sukui tofu" or "Kumiage tofu". The warm fresh tofu with a little condiments (this time I served it with ground sesame seeds, sliced shiso leaves and scallion, and ponzu sauce) taste so pure and satisfy my whole body.
You can also find a slight variation of "Sukui Tofu" recipe on toiro's website.
