So, I decided to try La Fuji Mama's from scratch tofu recipe and see what I've been missing. The great thing about making tofu, is it's a fun, inexpensive science experiment with a tasty ending. You just need a few ingredients: dried soybeans, water and nigari, which is essentially concentrated ocean water.
While the organic soybeans were local, I couldn't find nigari at my markets so the hubby, baby girl and I went over the river to Mitsuwa, a huge Japanese supermarket. It's like a mini Japan says my friend who goes there whenever she's homesick. Most labels are in Japanese so I begged several people to help me find nigari and when I told them what I was up to, they exclaimed, "Tofu from scratch. So difficult!" But it wasn't. Time consuming, yes. You need to put aside 2-3 hours. But difficult, not really. And the payoff is a delicate, white mound of delicious, healthy protein that is like a chameleon in the kitchen, taking on nearly any flavor and lending a lovely deep, dense texture to a dish.
La Fuji Mama's recipe is an excellent one. My only recommendation is that you double the recipe as I got just about three servings from a double batch. Just follow this link to La Fuji Mama's lovely site and check out her other wonderful posts while you're there: La Fuji Mama's From Scratch Tofu Recipe
Tune in tomorrow for a report on what I actually made with my handmade tofu: Rice Bowl with Ginger & Lemongrass. It's delish! Meanwhile, check out the beautiful process of tofu making in pictures below:
Making Tofu: A Story in Pictures