Japanese tofu recipes

You’ve likely heard of tofu at some point, either in Japanese cuisine or elsewhere. But what exactly is tofu? Tofu is made from soy milk that is condensed and coagulated to form solid white blocks. The ingredient originates from China but has been a part of Japanese cuisine for over a thousand years.

Tofu can come in various textures and flavours depending on its preparation. In addition, it can be cooked in various ways or even eaten raw, making it an incredibly versatile ingredient. While many different varieties of tofu are available, these are some of the main types you can find.

Momen tofu: The most common form of tofu is known as momen tofu or cotton tofu. During the tofu-making process, the tofu is strained from any excess water through a cotton cloth, hence the name.

This creates a firm or spongy texture that makes it a popular choice for many Japanese tofu dishes, such as stews and hot pots, as it retains its shape when cooked. As an example, give our sweet chilli glazed tofu, chicken & Japanese-style salad recipe a try.

Because of its versatility in Japanese cuisine, tofu can be found in a wide range of dishes. Here are some of the most popular uses for Japanese tofu in recipes.

Sushi: Aburaage, a thinly sliced deep-fried tofu, is used in place of nori in some varieties of sushi. Inarizushi is a type of sushi in which seasoned Japanese rice is contained within an enclosed pouch of sweetened aburaage.

The sweetness of the aburaage contrasts well with the savoury taste of the rice. Some variations may include other ingredients such as meat and vegetables.

Miso soup: This is a traditional Japanese soup which mixes dashi stock with a fermented savoury paste called miso. Small cubes of tofu are then added to the soup for extra flavour and texture.

The most common type of tofu used in miso soup is kinugoshi, as it is soft and can absorb the flavour, although some varieties use deep-fried agedashi for a different texture.