Follow these steps for perfect results
Soy Milk
chilled
Epsom Salt
dissolved in water
Magnesium Chloride
dissolved in water
Dried Bonito Flakes
optional
Soy Sauce
optional
Ponzu Sauce
optional
Fresh Ginger
grated, optional
Cucumber
finely chopped, optional
Scallion
chopped, optional
Dissolve Epsom salt or magnesium chloride in water to create the coagulant solution.
Gently mix the coagulant solution into the chilled soy milk.
Carefully divide the mixture into heatproof bowls or ramekins.
Place the bowls in a pan and add simmering water to reach the level of the soy milk.
Cover the pan with a lid lined with a clean dish towel.
Simmer gently over low heat until the tofu is set, about 10 minutes.
Remove from the water bath and let set at room temperature for 10 minutes.
Serve warm or chilled with desired garnishes.
Expert advice for the best results
Use high-quality soy milk for the best results.
Adjust simmering time based on dish size.
Experiment with different garnishes to customize the flavor.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in individual bowls, garnished with toppings.
With soy sauce and scallions
With ginger and bonito flakes
With spicy sesame oil
Complements the delicate flavor.
Discover the story behind this recipe
A staple in East Asian cuisine, often eaten for breakfast or as a light snack.
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