In Japan, soybeans are a very important source of protein, so that they are called the meat of the field.
For this reason, a variety of soy products are easily and cheaply available in Japan.
But here in Norway, it’s not so easy. Vacuum-packed tofu doesn’t taste good at all…
In that case, let’s make it at home! Not only can you make tofu, but you can also make a variety of other soy products 🙂
You can choose your own soybeans for the ingredients, and since it is cheaper and tastier than buying ready-made products at the store, it is especially recommended for health-conscious and food-loving people.
In this article, I will introduce tofu dishes that can be made from what is produced when tofu is made from soybeans, as well as recipes and things that can be made from the finished tofu.
It takes a little work, but all the steps are easy! In my family, we buy soybeans by the kilo and enjoy cooking with them.
1. Tofu: Soy milk solidified with bittern/Nigari (coagulant)
Tofu can be found in many stores in Norway. Buying tofu is convenient, but honestly, the taste of tofu made is completely different! It is good to eat it freshly made and hot, and of course it is delicious cold.
If you miss the tofu you ate in Japan, you should definitely make your own.
1) the BEST HOMEMADE TOFU Kit | Yamako Japanese tofu set review
The tofu making kit and coagulant recommended in this video can be purchased here. With this, you can make tofu, okara, soy milk, and yuba at the same time😊.
2) How to Make TOFU Recipe & Taste Test | Emmy’s First Time
This video is also very easy to understand and I recommend it. The contents of the kit used are the same as the one above, so you can follow this video to make it.
If you like fun videos, this one is for you.
2. Soy milk: A milky liquid made from soybeans soaked in water, crushed, heated, and pressed.
The liquid produced in the tofu making video above is soy milk. The unhardened version is soy milk and the hardened version is tofu.
Here is a link to an easy to understand recipe.
3. Okara: The residue from the production of soy milk.
Okara is the soybeans that remain after the soy milk is squeezed out of the beans when tofu or soy milk is made.
It would be a shame to throw away the fiber-rich okara, wouldn’t it?
Here are a few recipes that use okara. You can use it in cooking, or dry it to make okonomiyaki or muffins as a substitute for flour.
In Japan, many people use it as a weight loss ingredient.
You can use whatever vegetables you like. You only need carrots and green onions, but shiitake mushrooms taste much better.
If you are a meat eater, I recommend using half minced chicken and half okara.
This is a very healthy snack 🙂
4. Yuba: Soy milk is heated and the coating that forms on the surface is scooped out.
Yuba is the protein film that forms on the surface of the soy milk when it is heated instead of curdling.
This is called kumiage yuba or tsumami yuba, and it is sweet, rich and delicious.
In Japan, it is a specialty of Kyoto and Nikko.
Enjoy the texture and taste, which is completely different from dried yuba.
For those who drink alcohol, it is recommended to enjoy it with cold sake.
If you have good Wasabi or soy sauce, please enjoy it with Yuba.
Recommended way to eat with
ASIAN TOFU – TIPS FOR MAKING TOFU SKINS
5. Koya-Tofu: Drained tofu that has been frozen, then dehydrated and dried.
Perhaps you are not familiar with this food. In the olden days, people used to freeze tofu by hanging it outside during the winter, then drain and dry it. Freezing the tofu increased its nutritional value, and it seems to have been a wise way of life to obtain high quality protein.
In addition to simmered dishes, it is also recommended to fry or bake it. Many people enjoy making it into tofu cutlets or fried tofu with Karaage seasoning.
How to make Koya-Tofu
1. Make tofu using a tofu kit.
2. Place the tofu on a cloth to drain. (1 to 2 hours).
3. Cut the drained tofu into 1 cm thick slices, arrange them on a bat or other container without overlapping, and freeze them in the freezer. If the temperature is below -5 degrees Celsius, you can freeze the tofu outside as in the traditional method.
4. When they are frozen solid, dry them completely with a food dryer. Alternatively, hang it outside to dry for 7-10 days.
6. Abura-age: Thin slices of firm tofu, drained and deep-fried.
Deep fried tofu is used for inarizushi and as a topping for udon noodles. It is easy to make at home, but be sure to drain the tofu thoroughly when you deep fry it.If you add fried tofu to Japanese dishes, especially vegetable stews, it will add richness and make the dish more delicious. It is also a good ingredient for miso soup.
7. Atsuage: Tofu drained and deep fried (not completely fried so that the inside retains its tofu state).
You can always find it at Izakaya. It is very tasty when topped with green onions and drizzled with soy sauce. It goes well with cheese, miso, Chinese cabbage, and minced meat.
Homemade Atsuage Deep Fried Tofu ! How to make Atsuage from Tofu.
This one is in Japanese, but it has a lot of pictures and is a good reference for cooking.
There are very few recipes written in English that use thick fried tofu, so it can be said that it is a hidden ingredient.
This dish below is made in almost the same way as Atsuage, but it is battered when fried and served with a sauce. This dish is one of my favorite Tofu-dish.
8. Grilled Tofu: Firm tofu is drained, grilled on both sides, and browned.
It goes well with beef and is an essential ingredient in sukiyaki and Niku-tofu.
9. Ganmodoki: Drained tofu is crumbled, carrots and other ingredients are added, mixed, shaped, and deep fried.
This is one of my personal favorites.It is a great way to get not only tofu but also other vegetables such as carrots and green onions. The juice that flows out when you bite into it is very delicious.
This is a highly recommended recipe that uses only ingredients available in Norway.
You can eat it with soy sauce as the recipe suggests, but if you prefer to eat it the way it is eaten in Japan, try the recipe below.
Tofu is a food with a long history, and has been valued as a valuable source of protein for centuries.
I encourage you to try out the various tofu dishes that are still not well known in Norway 🙂