Tofu is a humble, healthy staple of Japanese cuisine and is enjoyed by millions around the globe. Unfortunately here in Australia there isn’t a tofuya in every suburb so sourcing freshly made tofu is an impossible task. The solution? Make it at home.
As part of the Crave Sydney International Food Festival 2010, Chef’s Armoury held two Tofu Making Workshops where attendees learnt to make organic soymilk and how to prepare fresh tofu from scratch.
Photos: Lumiere Photographie
The whole process is quite simple. All you need is dried soybeans (organic preferably) that have been soaked overnight, nigari (magnesium chloride – a derivative of seawater), a blender, a very big pot and a tofu mould.
During the session there were tastings of fresh soy milk, cotton tofu – momen tofu – and silken tofu – kinugoshi tofu.
Click here for the Chef’s Armoury tofu recipe.