Oboro Tofu: Silken Tofu Curds
Adapted from The Book of Tofu.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups fresh soy milk (unsweetened (*see note))
- 2 to 2½ teaspoons liquid nigari or calcium sulfate/gypsum (**see note)
- 1/2 cup of water
- 1 tablespoon toasted sesame seeds
- 2 tablespoons thinly sliced scallions
- 2 tablespoons bonito flakes
- 1 tablespoon grated ginger
- Tamari or soy sauce
Instructions
- 1
Mix 2 teaspoons of the liquid nigari with the water in a small bowl and set aside.
- 2
Bring the soy milk to boil over medium heat in a clay pot, stirring constantly. Boil for 5-7 minutes, continually stirring. Turn off heat.
- 3
Stir the soy milk back and forth 5 times, and while stirring, pour in half of the water/nigari solution. Stir 5 times more and remove the spoon. Sprinkle the rest of the water/nigari solution over the top of the soy milk. Cover and let rest for 8-10 minutes.
- 4
Lift the lid and with the back of a large spoon, press down to test the firmness of the tofu. When it is ready, any liquid should be a clear yellow, and should no longer be milky. If you still see milky liquid, mix the remaining 1/2 teaspoon of nigari with 2 tablespoons of water and sprinkle it in the area where the tofu hasn't set. Cover and return to heat for 2 minutes. Remove from heat and let sit covered another 3-4 minutes until set.
- 5
Ladle into bowls to serve. Eat it plain, topped with a splash of tamari sauce (gluten-free soy sauce), or sprinkled with any combination of toppings listed above.