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Tofu

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Cold Tofu - Hiyayakko

Cold Tofu - Hiyayakko

Photo (c) Setsuko Yoshizuka

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.
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