• Tofu custard
After taking a tofu-making class back in June, I’ve decided to give it a go at home. I really love tofu custard which is a little easier (um, well) to prepare than regular tofu. Of course, as I sit here typing this, I don’t really know if it is going to work. I screwed up a million little times and I’m pretty sure all of my measurements are wrong. Too many steps? Yeah, probably.
The short of it:
Soak beans, purée, boil with water and then strain through a cheese cloth. That makes soymilk. The milk is then mixed with a coagulant (nigari). Then you pray. If you’re not religious, you think good thoughts at it.
You have to soak the soybeans (bought in bulk at WF’s. Cost $.75. Organic.) for 10 hours before you make the soymilk that becomes tofu. So my batch will be ready at 9pm? Oy. Next time I’ll do that part overnight. Then I panicked that it was going to go rancid and stuck in the fridge to make the next day. Might’ve just messed everything up right then and there.
Save the water that you soaked it in. I read that line after I tossed my water. Might’ve just messed everything up right then and there.
Pay attention in school. My math is really bad. I suspect this is a bit like baking and needs to be exact. Might’ve just messed everything up right then and there.
I think this is actually really easy to make but you need to plan a little better than I can manage these days. And then I was improvising a bit using this recipe plus what I got from the Tofu making class at Brooklyn Kitchen. I will try again if this batch doesn’t work...
A Final Word:
It sort of came out. It looked really gross. I should tell you that in the class only 3 out of 30 portions came out right (mine was one of them!). We ate with dashi, scallions & wasabi.
It looks like curdled snot but tastes delicious, clean, fresh and delicate. I hope Feral tries again.
I’d rather have someone else make it for me. I haven’t been but I hear that EN Japanese Brasserie makes a really nice one, like, every hour. I thought the one at Hibino in Brooklyn was delish, hot or cold. But I think any upscale-ish Japanese place should do it well.