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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Peel, core, and spiral-slice apples in seconds — pie prep
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Peel, core, and spiral-slice apples in seconds — pie prep
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
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Wash apple, cut into 6 wedges. Remove core and slice. Put spinach into boiling water containing salt and boil for one minute. Quickly remove and soak in water. Cut into 2-inch pcs and squeeze out water. Cut fish cake lengthwise into halves and slice into thin half-rounds. Prepare bean curd paste: Drain bean curd. (Bean curd can be liquid removed by wrapping with cloth, placing on plate, wrapping in plastic wrap and heating in microwave at high level for a few min.) Grind white sesame seeds in Japanese grinding bowl till powdery. Add in bean curd, sugar, soy sauce and salt. Mix well till smooth. Mix apple, spinach and fish cake pcs with bean curd paste and place on serving plate. This recipe yields 4 servings.