Tofu is 90% water. The amount of
water removed depends on how tofu will be used. Firmness is determined by
amount of water removed from tofu.
To remove water, prepare dry cloth spread on chopping board, place tofu
on top of it, cover, hold together and wait for water to drain from cloth.
Always wet knife before using. When cutting on cutting board, cut from
right to left. On palm, cut tofu left to right into small pieces.
Drop gently into miso soup.
- Yakko size tofu cubes are 3-4 cubic cm. Tofu block sizes
vary, divide into 6-8 cubes.
- Sainome cut is smaller than yakko. Cut tofu this
size for miso soup.
- Arare cut is smaller than sainome cut. This method is
used often in vinegar dishes.
Preparing Aburage, removing excess oil.
Pour boiling water over aburage before using to remove excess
oil. Slightly boil atsuage or ganmodoki before using. Press
firmly to remove any excess water.
Preparing tofu for Inari Sushi
Cut prepared aburage in half. Open halves carefully from the inside.
Make a bag, insert prepared rice. Roll edges closed.
Preparing freeze dried tofu (koyadofu)
Freeze dried tofu is first soaked in boiling water. Stop it from
floating to the top by placing a small plate or lid directly on top of the
water. Soak until tofu softens completely. Rinse off excess water, if water
remains a whitish color, repeat soaking process .