Soft, silky tofu
Kinugoshi, or silken tofu, is soft, tender, and great for cooking.
TASTING NOTES FROM THE CURATOR
“Kinu” means “silk,” and perfectly describes Kinugoshi Tofu’s incredible texture. It’s made by coagulating soy milk, but without curdling or adding weight on top of it to squeeze out the water. It’s this high water content that makes it so soft, smooth, and yes, silky. It also crumbles easily as a result, and has a lightly sweet taste.
PREPARATION AND PAIRINGS
Kinugoshi tofu can be eaten on its own with some garnishing, either cold (hiyayakko) or warmed (yudofu). It’s also the tofu used in miso soups, and some hot pots, as well. It’s also used in some desserts, like tofu pudding. And of course, you can make some classic agedashi tofu.
- Drain your kinugoshi tofu, and wrap it in paper towels. Put it in a strainer to remove excess moisture, for about 30 minutes.
- Cut the kinugoshi tofu into cubes, and pat dry again with paper towels. Coat the cubes with potato starch.
- In a deep pan, heat some oil. Carefully place the tofu in, and fry until golden. Remove and place on a plate lined with paper towels to remove excess oil.
- In a smaller pan, heat up mirin, soy sauce, dashi stock, sugar, and salt. Heat only until it starts to boil, and the sugar has dissolved.
- Place the cubes of your fried kinugoshi tofu into separate bowls. Pour a bit of the hot broth into each bowl. Garnish with grated daikon, grated ginger, and sliced green onion.
- Serve immediately and while warm.
Tofu, made by curdling fresh soy milk, finds its origins in China, and has been a staple of many East Asian dishes for centuries. Presently, it’s been regarded as a popular vegan and vegetarian alternative, as well as a great diet food. It’s low in calories, and gluten-free.
But tofu also brings with it a trove of health benefits. Commonly, it is known to be a great source of protein. It also contains all nine essential amino acids, as well as being an important source of iron and calcium, and minerals like phosphorus and manganese. Consuming tofu regularly helps decrease the risk for cardiovascular disease and diabetes.
Store your tofu in a tightly sealed container filled with fresh tap water. Keep it in the refrigerator, and consume within 10 days.