Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, silken tofu topped with umeboshi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Silken tofu, unlike regular tofu, does not entail pressing the whey out during the tofu making process. Rather, the soy milk is solidified in its final container. The curds and whey never separate, resulting in the velvety soft texture of silken tofu, called kinugoshi-dofu (silk-strained tofu) in Japanese.
Silken Tofu Topped with Umeboshi is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Silken Tofu Topped with Umeboshi is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook silken tofu topped with umeboshi using 2 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Silken Tofu Topped with Umeboshi:
- Take Silken tofu (small block)
- Make ready Umeboshi (small) (shouldn't have any seasonings other than salt)
Serving umeboshi with a little green shiso and ponzu will get all the aromatics you can. Firm silken tofu should never be confused with or substituted for a firm block tofu. It also shouldn't be confused with soft silken tofu—firm silken is made from a denser soy milk, meaning less water is added during the production of the milk. Firm silken tofu has a richer body that holds up better to.
Instructions to make Silken Tofu Topped with Umeboshi:
- Remove the stone from the umeboshi, and chop up finely on a chopping board.
- Serve the tofu in a dish, and top with the Step 1 umeboshi.
Tofu, also known as bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Silken tofu is produced by coagulating soya milk without curdling it and is normally available in two consistencies: soft and firm. Clearspring organic tofu falls in the latter category. Both are however more creamy, smooth and delicate than hard tofu which is drained and pressed and therefore more robust. Now, add silken tofu, break it down to a chunk with a spoon and carefully add into soup.
So that is going to wrap it up with this exceptional food silken tofu topped with umeboshi recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
