Tofu

About Tofu:

Tofu is soybean curd, which is made by coagulanting soy milk. Nigari (magnesium chloride) is commonly used to make tofu in Japan. Tofu is rich in protein.

Tofu Varieties:

Kinugoshi-dofu (silken tofu) is the softest tofu. It has very smooth texture. Momen-dofu (cotton tofu) is made by draining some moisture, so it is firmer than kinugoshi-dofu. It's suitable for frying.

Keeping Tofu:

Tofu don't stay fresh so long. Be sure to refrigerate tofu in fresh water and eat within one or two days.

Tofu Products:

Yaki-dofu (grilled tofu) - often used in sukiyaki.

Okara - the leftover fibers when straining soy milk from mashed soy beans. Okara is cooked with vegetables in Japan. Simmered Okara

Aburaage - deep-fried tofu, which is pouched.

Atsuage - deep-fried, thick tofu.

Shimidofu (Koyadofu) - freeze-dried tofu.

Ganmodoki - mashed tofu are mixed with other ingredients and deep-fried.

Yuba - light yellow sheets made from soy milk.

Eating Tofu:

Tofu is a common ingredient in Japanese cuisine and is cooked in many different ways. Also, tofu is often eaten raw in Japan. Raw tofu is called hiya-yakko. Hiya means cold and yakko means tofu.

Tofu Recipes:

Hiyayakko

Agedashi-dofu (deep fried tofu)

Yu-dofu (Tofu hot pot)

Miso soup with Tofu

Okara (simmered tofu lees)

Shira-ae (mashed tofu salad)

Tofu Salad

Tofu Steak

Tofu Dengaku

Tofu in Kanji:

When tofu is written in kanji (Chinese characters), the kanji means rotten beans.