Tofu
Tofu
Tofu is one of the most versatile and widely used ingredients in Japanese cuisine, appearing in preparations that range from delicate and cold to robustly fried and heavily seasoned. Made from coagulated soy milk pressed into blocks, it comes in a spectrum of textures — silken tofu is soft and quivering, almost like a custard, while firm tofu holds its shape through slicing, frying and simmering. Japanese tofu production values freshness above all, and the difference between freshly made tofu and supermarket tofu that has been sitting in its packaging is immediately apparent in both flavour and texture.
The range of tofu dishes in Japanese cuisine is remarkable. Hiyayakko is silken tofu served cold in summer, topped with grated ginger, bonito flakes and a drizzle of soy sauce — one of the most refreshing and effortless dishes in the repertoire. Agedashi tofu is deep-fried silken tofu in a light dashi sauce, its exterior crispy and paper-thin from the potato starch coating. Yudofu is tofu simmered gently in kombu dashi and eaten with a dipping sauce of ponzu or soy — a classic Kyoto dish, simple and deeply flavoured. Mapo tofu, the Japanese version of the Sichuan dish, is rich, spicy and served over rice.
The tools in this collection support all of these preparations. A tofu press removes excess moisture for frying applications. A good knife for clean, even slicing and a shallow bowl for serving cold preparations are the basics. Deep pots and oil thermometers for frying and a saucepan for simmering cover the cooked applications. Condiment dispensers for soy sauce, ponzu and other accompaniments complete the serving setup.
Fresh and silken tofu as well as firm varieties are available in the ingredients section.
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Serve on our plates or in our bowls and explore condiment dispensers for soy sauce.
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