Like many of South East Asia’s recipes, tofu is a 3,000-year-old recipe from China. Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries that probably coincided with the spread of Buddhism; as it is an important source of protein in the vegetarian diet of East Asian Buddhism.
Tofu is made up of three ingredients: water, soybeans, and a coagulant. Soybeans are soaked, then ground to extract their soy milk. Soy milk is then cooked then strained. A coagulant [ginger skins, vinegar, or nigari] is added to curdle the milk to make Tofu. And my favorite type of tofu is kumiage.
NAVIGATION
Yield 4
Prep time
30 MinCook time
20 MinTotal time
50 MinKumiage Yuba Don Buri with Shiitake Shoyuzuke
Kumiage is an amazing form of tofu that you (probably) haven't tried. It's a form of yuba, also known as tofu skin. It's the result of soy milk being heated - as soy milk simmers, proteins form at the surface, resembling a congealed sheet. It’s a natural reaction that happens in both, mammal and plant-based milk. The sheet is harvested during different textural stages that ranges from creamy and soft; to a noodle-like sheet. Both are incredibly complex, delicate, and silky.
Ingredients
Sushi Rice
Shoyuzuke Shiitakes
Instructions
Tofu
- 4 oz., Kumiage Yuba (Hodo Foods)
