Table Side Homemade Soft Tofu
Experience the magic of crafting your own *Table Side Homemade Soft Tofu*, a show-stopping dish that transforms simple ingredients into a velvety, melt-in-your-mouth delicacy right before your eyes. This recipe uses just three core ingredients—dried soybeans, water, and your choice of nigari or lemon juice as a natural coagulant—to create fresh, silky tofu that's as pure as it is satisfying. With a hands-on process that includes blending, straining, and curdling, you'll discover the joy of traditional tofu-making from scratch. Serve this soft tofu warm, tableside, for an unforgettable culinary presentation, and don't forget to elevate it with a drizzle of soy sauce, a touch of sesame oil, or your favorite garnishes. Perfect for impressing guests or treating yourself to a wholesome, homemade delight, this recipe offers an authentic taste of comfort and craftsmanship.
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Recipe Information
Ingredients
- 1 cup Dried soybeans
- 6 cups Water
- 2 teaspoons Nigari (liquid magnesium chloride) or lemon juice
Instructions
Rinse the dried soybeans thoroughly under cold water to remove any impurities.
Soak the soybeans in 3 cups of water for at least 8 hours or overnight until they double in size.
Drain the soaked soybeans and transfer them to a blender. Add 3 cups of fresh water and blend until smooth to form a soybean puree.
Place a clean muslin cloth or fine mesh strainer over a large pot. Pour the blended soybean puree through the cloth, squeezing tightly to extract all the liquid. This liquid is the soymilk, and the solids left behind are okara (use for other recipes if desired).
Heat the fresh soymilk in the pot over medium heat, stirring constantly to prevent it from burning or sticking. Bring it to a gentle boil and then reduce the heat to low, simmering for about 5 minutes.
In a separate small bowl, mix the nigari with 2 tablespoons of water to dilute it, or prepare 2 teaspoons of freshly squeezed lemon juice if using as a coagulant.
Remove the soymilk from heat and let it cool slightly for about 2-3 minutes. Gradually stir in the nigari or lemon juice, one teaspoon at a time, using a gentle folding motion. You will notice the soymilk starting to curdle.
Cover the pot with a lid and let it sit undisturbed for about 10 minutes to fully coagulate into soft tofu curds.
To serve tableside, carefully spoon the silky soft tofu into small serving bowls. Optionally, drizzle with soy sauce, sesame oil, or sprinkle with green onions, bonito flakes, or other toppings of your choice.
Enjoy the freshly made soft tofu warm for the best texture and flavor.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 14.7 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3594 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
