Nac Mac Vegan: adventures in rabbit food

23/03/2009

Microwave tofu experiment FAIL WIN

Filed under: Experiments, Japanese — Tags: , , — Feòrag @ 14:39

I need yosedoufu—a very soft tofu made in a bowl, usually as needed—to make bukkake soba (yes, that’s the real name of the dish), but it’s not the sort of thing you can get here. I was wandering around the web when I encountered (in context, I’m not going to use the phrase “came across”!) this Japanese recipe for making tofu in a microwave, which looked as if it was just what I needed and used ready-made soya milk as a basis.

The sort of soya milk you need

The sort of soya milk you need

I gathered together my ingredients and equipment. I chose Plamil Organic soya milk. It’s important that soya milk used for tofu contain nothing but soya and water, and the recipe suggests that it needs to be at least 10% soya beans. The Plamil milk is 14% soya. The only other similarly simple brand I could find was a Provamel variety that was only 8% soya beans. As well as that, I needed nigari, of which I had two types in stock – a liquid Japanese brand, and a more natural-looking mix of salty stuff and water from the wholefood shop over the road:

Two types of nigari

Two types of nigari

The recipe appeared to be using the Japanese liquid type, so I went with that. I used a microwave saucepan, as that was large enough to hold 500ml of soya milk. The instructions were to mix the soya milk and nigari while cold, then divide between single portion bowls and microwave for 4 mins 30s in a 500w oven. I kept it all in the pan, and set my 850w oven to 600w, then microwaved it for 3mins 30s.

It did not turn out as tofu. I let it stand, and it didn’t curdle at all. Eventually, when it was cooled, I added a second teaspoon of nigari and repeated the process. The nigari was out-of-date, but it’s a mineral, so I can’t see why there’d be a problem. When it had heated, I checked the temperature and it was over the 75°C needed for coagulation to work. Again, it was liquid, so I let it stand. I checked again when it had dropped below the coagulation temperatute and I did not have tofu. I did, though, get fresh yuba! Which I ate, there and then.

Fresh yuba.

Fresh yuba.

Next I plan to use the more natural nigari and see what happens. (Update: this worked. Now to make bukkake soba.)

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1 Comment »

  1. […] the thick sauce approximately ½ cup very soft tofu, such as microwave tofu 50g yamatoimo (about 5cm or 2 inches) a bowl of water with about 1tsp vinegar […]

    Pingback by Bukkake Soba « Nac Mac Vegan: adventures in rabbit food — 23/03/2009 @ 18:20


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