making tofu a la Morimoto

[vloglady]

Hi, we dined the other night at Morimoto's in Philly. I had the yosedofu, which is fresh tofu created at your table served with crab ankake and soy sauce. It was amazing.

The server brings a hot pot of soymilk to the table, along with a small dish of a salt/magnesium mixture. He slowly drizzled the salt mixture into the soymilk, slowly stirring. when it was all incorporated, he replaced the lid and said it had to stand for 10 minutes.

After 10 minutes, he came back, took off the lid and it was tofu! He placed a spoon on top to show it had congealed. He took a knife, scored it into big squares and served us on two small plates. There was some crab sauce (so delish, it could have been a soup) and a soy/dashi sauce.

Has anyone made tofu with this method? I've googled it and found some info at http://www.justhungry.com/2006/03/milking_the_soy_1.html

But I'm telling you, he just mixed this liquid in, let it stand for 10 minutes and it was tofu.

thanks.

susan

[Lisa Shock]

They didn't press it at all?

[vloglady]

Nope, it was in a rather shallow ceramic bowl with a lid. Just stirred in the salt mixture, replace the lid and wait 10 minutes. It was awesome!

[thayes1c]

I believe the recipe is in the Morimoto cookbook, too. I've never tried that one, but the Ma Po Dofu recipe he has in there is fantastic.

[jk1002]

He show's the steps but doesn't give an exact recipe I believe. I think they call that soft tofu, has a custard like consistency. I had it in Tokyo as part of a tasting menu - wasn't my thing to be honest.

[rooftop1000]

Well I cant tell you anything about Tofu Making but Gypsum is available as a common beer brewing supply

tracey

[Hiroyuki]

This is exactly what yosedofu is. Heat the soy milk, add bittern, stir, and strain, as I described here in the Japan Forum.