Homemade tofu is wonderful.
I made a simple salad dish with my homemade tofu and homemade miso.
Seaweed, vegetables, and tofu salad with miso vinaigrette
Ingredients
some salad leaves, wakame seaweed, blanched sugar snap peas, cherry tomatoes, red onion, etc.
some slices of medium-firm tofu
(Vinaigrette - for generous 2 servings)
2 tablespoons miso
1 tablespoon brown rice vinegar
1 tablespoon lemon juice
2 teaspoons agave nectar
1 tablespoon sesame oil
1/2 tablespoon ground roasted sesame seeds
1/2 teaspoon la-yu (hot sesame oil)
Procedure
1. Whisk together the ingredients for vinaigrette. (save a little amount of vinaigrette)
2. Toss the vegetables and seaweed with the vinaigrette.
3. Divide the salad into plates. Top each plate with a couple of slices of freshly made tofu. Drizzle the remaining vinaigrette over the tofu slices.
Last weekend, I hosted another tofu making class and it was a lot of fun!
So, what's the connection between the tofu-making and donabe? To me, (all-purpose) Iga-yaki donabe can make the best quality tofu. Donabe is used for heating the soymilk and coagulating it into curd. Because of the even cooking and remarkable heat-retention of the Iga-yaki donabe, soymilk can curdle evenly without losing much heat after turning off the heat for coagulation.
All units of our first stock of the Homemade Tofu Kit sold out so quickly! Thank you so much for the great response to many people. It will be available again by the end of this week, so we accept orders online now. We also have the classic-style all-purpose donabe, "Hakeme" available in toiro's website. For more details/ order, please click here.
Happy donabe life.
