How to Prepare Ultimate Shio-Koji & Amazake Toma-tofu

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, shio-koji & amazake toma-tofu. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Shio-Koji & Amazake Toma-tofu is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Shio-Koji & Amazake Toma-tofu is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. 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. Make ready Soy milk
2. Make ready Tomato juice (unsalted)
3. Make ready Amazake Shio-Koji
4. Get and 1/2 teaspoons Agar (or 8 agar pearls)
5. Take Olive oil
6. Make ready Gourmet salt

Steps 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 is going to wrap it up for this special food shio-koji & amazake toma-tofu recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!