Tofu-Style Small Dishes
A tofu-style dish made from soymilk and gelatin.
- Nutrition facts are for one serving.
- Time required to cool and harden are not included in the cooking time.
Ingredients(Servings: 2)
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Please do not deep-fry, grill or heat in any other manner prior to eating the soymilk tofu made in this recipe.
※ Feel free to use agar as a substitute for gelatin (please follow the agar instructions upon use).
Directions
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Place 2 Tbsp of water into a small heat-resistant bowl and sprinkle the gelatin on top. Set the bowl aside for a few minutes to allow the gelatin to hydrate.
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In a fry pan, boil water about 2 to 3 cm (0.8 to 1.2 in.) deep and turn off the heat. Place the heat-resistant bowl from (1) into the fry pan and leave it there until the gelatin completely dissolves.
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Pour the soymilk into a larger bowl. Use a whisk to stir the soymilk, add in (2) and then mix quickly to dissolve the gelatin. Pour into dishes and allow to set and harden in a refrigerator.
Cooking Up a Harmony
Kikkoman Soy Sauce brings it all together - ingredients, flavors and people gathering to share a meal - all that is the “harmony of cooking”!
Cooking Basics
To soak gelatin powder slowly pour the gelatin into the water so that it spreads throughout. Pouring water into gelatin powder is more likely to generate lumps and leave some gelatin undissolved.
To dissolve gelatin powder, place over a warm water bath or pour into warmed liquid. Gelatin powder does not set at high temperatures. Be sure to use with liquid that has been warmed to between 50 and 60C.
- Recipe Junko Ueda
- Styling Misa Nishizaki
- Photo Taku Kimura
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