Recipe: Appetizing Silken Tofu Topped with Umeboshi

Silken Tofu Topped with Umeboshi. umeboshi plums. mustard cress. silken tofu. plum paste. Where's the full recipe - why can I only see the ingredients? Silken tofu is used in a variety of vegetarian and vegan recipes.

It also shouldn't be confused with soft silken tofu—firm silken is made from a denser soy milk, meaning less water is added during the production of the milk. Firm silken tofu has a richer body that holds up better to. I just came up with this. You can cook Silken Tofu Topped with Umeboshi using 2 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Silken Tofu Topped with Umeboshi

1. It's 1 of Silken tofu (small block).
2. You need 2 of Umeboshi (small) (shouldn't have any seasonings other than salt).

Don't mix the umeboshi in at the start. Don't mix the umeboshi in at the start. You can add as much as you like. It's also nice with shiso leaves instead of green onion.

Silken Tofu Topped with Umeboshi step by step

1. Remove the stone from the umeboshi, and chop up finely on a chopping board..
2. Serve the tofu in a dish, and top with the Step 1 umeboshi..

Silken tofu, unlike regular tofu, does not entail pressing the whey out during the tofu making process. Rather, the soy milk is solidified in its final container. The curds and whey never separate, resulting in the velvety soft texture of silken tofu, called kinugoshi-dofu (silk-strained tofu) in Japanese. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Silken tofu doesn't get much love.

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