VELVETY TOFU WITH FLAVORFUL TOPPINGS; SILKEN TOFU, JAPAN
Soy Milk
Nigari
Organic Tamari
Green Onion, Ginger Root
Ingredients
Soy Milk
Non-GMO Dried Soy Beans – 200 grams (7 ounces)
Water – 6 cups (1,420ml) + 4 cups (946ml) for soaking
Silken Tofu
Soy Milk – 3 cups (709ml)
Nigari by Kona Sea Salt – 1 ½ teaspoon
Toppings
Organic Tamari 25% Less Sodium – 6 teaspoons
Fresh Ginger – 10 grams (freshly grated)
Organic Green Onions – 1 stalk (thinly sliced)
Bonito Flakes (Katsuobushi) – 1 gram
Silken Tofu – Tofu, an essential ingredient in the Japanese cuisine, is prepared in various ways. Silken Tofu with its velvety texture is an ideal ingredient to prepare Hiyayakko, a chilled tofu eaten with refreshing toppings. In our recipe, we make fresh soy milk from non-GMO dried soy beans sold by Laura Soybeans (laurasoybeans.com), a farm in Iowa State, in the USA. We combine the fresh soy milk and Nigari, a natural coagulant, to create the Silken Tofu. The Premium Nigari by Kona Sea Salt (konaseasalt.com) is a mineral-rich liquid collected in the process of making the sea salt on Hawaii Island. The toppings include fresh plants, bonito flakes and the Organic Tamari 25% Less Sodium by SAN-J (san-j.com), a soy sauce made with organic soybeans and no wheat. Tamari Shoyu has a wonderful flavor and a thick texture. Bonito Flakes (Katsuobushi) are flakes shaved from the skipjack tuna that was simmered, smoked and then dried. Our Silken Tofu has a creamy texture and tastes sublime with the aromatic toppings and the flavorful Tamari Shoyu.
Steamed Silken Tofu
Sliced Green Onions, Grated Fresh Ginger
Bonito Flakes
Japan, Silken Tofu
Preparation Method
Step 1 – Prepare the Soy milk: Wash and soak the soy beans in cold water overnight (12 hours). Afterward, rinse the soy beans in cold water, put them in a blender with 2 cups of cold water, and then blend on the “liquefy” setting for a few minutes until the texture is smooth. In a Dutch oven boil 4 cups of water, then add the soy bean mixture. Simmer the soy milk on medium-low heat for 30 minutes, stirring constantly to prevent the soy milk from burning. Allow the milk to cool down for a few minutes, then put a sieve on top of a saucepan or a bowl, cover it with a cheesecloth and pour the soy milk. Squeeze the soy milk-liquid from the soy bean pulp (Okara) and chill the soy milk in the refrigerator. Note: Okara is highly nutritious and can be used in other recipes.
Step 2 – Prepare the Silken Tofu: Set-up a double steamer. Fill the bottom pot with 2 inches of water, add the top pot and cover, and then place the double steamer on medium heat. Bring the water to a boil, then reduce to a simmer. Mix the soy milk with Nigari, then pour the soy milk mixture into four small heatproof bowls. Place the bowls in the top pot, place the cover and steam for 15-20 minutes until the silken tofu has a custard-like texture.
Step 3 – Prepare the Toppings: Slice thinly the green onion, peel and grate the fresh ginger root.
Step 4 – Serve the Silken Tofu at room temperature, sprinkle with the green onions, grated ginger and bonito flakes. Drizzle the Tamari on top and enjoy our Silken Tofu with refreshing toppings.