Shio-Koji & Amazake Toma-tofu

Name: Shio-Koji & Amazake Toma-tofu
Cuisine: American
Ingredients: 200 ml Soy milk; 100 ml Tomato juice (unsalted); 1 tbsp Amazake Shio-Koji; 2 and 1/2 teaspoons Agar (or 8 agar pearls); 1 Olive oil; 1 Gourmet salt

cookpad.japan @cookpad_jp

I used some versatile seasonings to create a smooth and full-flavoured jelly dessert with agar rather than gelatin. I love tomato jelly and didn't really fancy a sweet dessert so somehow landed at tofu!

Agar (I used a granule type this time) can be replaced with gelatin, however this may give you a more jiggly jelly. Agar is made from a different type of algae than kanten and needs to be heated to 90℃ to dissolve. It will set at room temperature so, like gelatin, won't drip if it's a hot summer's day. Recipe by kebeibiko

cookpad.japan @cookpad_jp

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Ingredients

200 mlSoy milk
100 mlTomato juice (unsalted)
1 tbspAmazake Shio-Koji
2and 1/2 teaspoons Agar (or 8 agar pearls)
1Olive oil
1Gourmet salt

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Steps

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.