Then the soy milk was steamed with a natural coagulant and pressed to achieve the desired texture.
The better the soy milk, the better the tofu.
I use Banrai soy milk, which is specifically intended for tofu-making.
You only need a small bottle (1 ounce) for this recipe.
Becausetofuhas such a mild flavor, I like to accentuate it with a strong sauce.
The one I usually make includes perilla leaves, one of my favorite herbs.
Perilla is a summer crop, so the leaves are at their most flavorful during the warmer months.
Note that this tofu will stay pillowy and soft only for the first day it is made.
As you keep it in the fridge, the tofu “sets” and becomes denser.
