Happy Donabe Life

Homemade Silky Tofu

Kinugoshi Tofu

Vegan option

This is a vegan dish

Equipment

Mushi Nabe (large) and Multi-purpose Bowl

Servings

3 - 4 as an appetizer or a side dish

Ingredients

  • 2 cups (500 ml) natural soymilk (make sure it’s cold)
  • 1 1/4 teaspoons (6.25 ml) regular nigari liquid (or 4 packets for Banrai nigari liquid)*Banrai nigari liquid less concentrated for easier stirring when making smaller amount.
  • Your choice of condiments (you can make your own combination), such as thinly-sliced green onion, freshly-ground roasted sesame seeds, ground chili, sea salt, soy sauce, ponzu, katsuobushi (shaved dried bonito), etc.

Procedure

  1. Get Mushi Nabe ready according to the basic steaming instructions.
  2. Set the bowl on the steam grate, and pour the soymilk into the bowl. Add the nigari liquid quickly, and stir a few times.
  3. Cover with lid, and cook over low heat for 15 – 20 minutes or until the tofu is set. The heat should be just low enough so you see very subtle steam coming out of the lid’s hole.
  4. Uncover, and serve into individual bowls with your choice of condiments.


Pour the soymilk.


Add the nigari liquid.


Quickly stir.


Steam over very gentle heat.


Perfectly cooked!


Served with ponzu, ground sesame, and green onion.

MRS DONABE’S RECIPES

Suggested Tools and Tableware

Ingredients Used in this Recipe

 
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