Japanese style tofu

Overview

Japanese-style mixed tofu is an appetizing and refreshing home-cooked dish. Today I used my own home-made fat tofu to mix it!

Make fat tofu: Soak the soybeans one day in advance. Pour 500g of soaked soybeans into a food processor and add 2000ML of water. I whipped it in 2 times. Start the machine and beat into raw soy milk. You can beat it a few more times
Slowly pour the beaten pulp into a cotton gauze bag, filter, and finally squeeze it dry by hand. Pour the soy milk into the pot, heat it and bring it to a boil, then reduce the heat and simmer for 12 minutes
Dissolve 4 grams of lactone with a little warm water and pour it into the rice cooker inner pot
Pour the cooked soy milk into the rice cooker pot containing lactone
After pouring, be sure not to stir, just cover the lid and let it sit for 20 minutes. When the time is up, open the lid and the tofu curd is finished
Use a spoon to scoop the tofu pudding into a tofu mold lined with gauze
Press with a weighted object for 30 minutes, then tear off the gauze and take out the tofu
Make mixed tofu: Cut the tofu into 4 small pieces and blanch it in boiling water
Prepare ingredients: cut mustard or dried radish into fine pieces, cut coriander or fresh mint leaves into small pieces, and cut seaweed into shreds
Drain the tofu and put it on a plate
Add chopped dried radish
Add mint leaves and drizzle a spoonful of Japanese soy sauce on each piece of tofu
Sprinkle with nori shreds
Finally, sprinkle with bonito flowers and drizzle some sesame oil