Simple Way to Prepare Super Quick Homemade Shio-Koji & Amazake Toma-tofu

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, shio-koji & amazake toma-tofu. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Shio-Koji & Amazake Toma-tofu is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Shio-Koji & Amazake Toma-tofu is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook shio-koji & amazake toma-tofu using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Shio-Koji & Amazake Toma-tofu:

1. Prepare 200 ml Soy milk
2. Get 100 ml Tomato juice (unsalted)
3. Prepare 1 tbsp Amazake Shio-Koji
4. Make ready 2 and 1/2 teaspoons Agar (or 8 agar pearls)
5. Get 1 Olive oil
6. Make ready 1 Gourmet salt

Instructions to make Shio-Koji & Amazake Toma-tofu:

1. [Amazake Shio-Koji] is made by adding 1 part shio-koji to 2 parts amazake. If you don't have any amazake, substitute it with 1 teaspoon shio-koji to 1-1.5 teaspoons mirin.
2. Combine the agar and the Amazake Shio-Koji in a small pan and mix together well. Agar tends to form lumps, so make sure to thoroughly stir.
3. Add the tomato juice to the mixture, bring the mixture to a boil over medium heat to dissolve the agar; (the temperature should be brought to at least 90℃, otherwise the agar won't set later). Reduce the heat to low and add the soy milk.
4. After adding the soy milk, heat the mixture (don't allow it to boil) until it reaches 70-80℃ while continuously stirring. Whilst the mixture is still warm, divide it into individual serving dishes.
5. The tofu will set at room temperature, so don't leave it in the pan! If it's winter, the tofu will start to set very quickly.
6. Once cooled, chill in the refrigerator. Add a dash of olive oil or a pinch of salt before serving.
7. [Agar] Agar is made from red algae. It has properties that lie somewhere between gelatin, which is an animal-based product, and kanten agar, which is made from other species of red algae. Agar will result in a smooth, vegetable-based jelly.
8. Normally when using agar, you should add 100 ml water per 4 g teaspoon. If you don't have agar, you can use gelatin and use 5 g per 100 ml instead.

So that’s going to wrap it up for this exceptional food shio-koji & amazake toma-tofu recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!