How to prepare Tofu

from the kitchen of a Japanese friend

Tofu is soft and like custard. It originated in China, but was introduced into Japan with Buddhism. Tofu is usually translated into soybean curd, but originally the texture of tofu was more like yogurt.

There are different kinds of tofu:

Kinugoshi-dofu is silk strained tofu. It is soft and smooth and contains lots of water. It was named because it is smooth like silk.

Momen-dofu contains less water and is coarser. It is firmer than Kinugoshi-dofu.

Chinese have another kind of tofu that is fermented with mold and preserved in seasoning.

Okinawa, Kagoshima, and some of the smaller islands of Japan have a much harder type of tofu.

How to serve tofu:

Hiyayakko style tofu is the simplest way to eat tofu. The tofu is served cold by cutting it into cubes. Soy sauce and toppings such as minced green onion, grated fresh ginger, and flakes of dried bonito are placed on top. It matches well with the summer weather.

Niyyakko style tofu is served in winter months. The tofu is heated in 3 tbsp of water, which has been seasoned with 1 tbsp soy sauce, 1 tbsp of sugar, and 1 tbsp of sake.

Agedashi-dofu style tofu is dried tofu. The drained tofu is cut into small cubes. These are dipped into flour and fried in oil. A dressing is made by crushing the cooked tofu, adding it to a favorite soy sauce dressing, and pouring it over boiled vegetables.