Freshly made tofu, especially the warm kind, is just so special.
It's actually very easy to make if you have pure soymilk (with no additives), nigari liquid (extract of sea water) and donabe.
This is a free-shape tofu (yose tofu)
For this dish, I used my classic-style light-weight donabe, "Yu Kizeto". Once the soymilk was heated, donabe was removed from the heat and nigari liquid was added. Donabe was covered and rested for 20 minutes. Fresh tofu was ready!
I enjoy the fresh tofu with nothing for the first few bites. Then, I like topping it with some ponzu, grated daikon, and some thinly sliced scallion, etc. This can make a wonderful breakfast or an appetizer for dinner.
You can find the basic donabe tofu recipe on toiro's website.
Happy donabe life.
