Of course, tofu is also sold overseas. However, there are quite a few differences in taste and texture from the Japanese version. It can be difficult to eat Japanese-style tofu.
The Story of Tofu
First of all, there is no non-adjusted soy milk in Finland. There is also very little that does not contain sweeteners. This means that if you want to make tofu, you first need to make it from soy milk.
I have made tofu only once. To be honest, I don’t think I could do this every time.

The Taste is Different
At first, I thought it would be easy just to curdle the unflavored soy milk and it would taste like tofu. However, it is obvious that hardened soy milk and tofu are completely different.
The biggest difference is in the taste. To solidify tofu, salt called Nigari is used. The Nigari contains mainly saltiness and bitterness. This slight miscellaneous taste has a great influence on the taste of tofu.




The problem here is that the taste of Nigari is salty and bitter. There is no aromatic, readily available seasoning that adds only bitterness. To be honest, I want to add nigari. But if you add nigari, it will complicate the process of hardening, so let’s just keep it simple and use salt, white sugar, and ajinomoto.
I used two pinches of salt and a pinch of ajinomoto, and I think it tasted pretty close to tofu. However, this depends on your taste and the original soy milk. In Finland, unsweetened soymilk is quite limited, but I preferred Lidl’s, while Pirkka’s seemed too light.
Heating is Prohibited
Using gelatin to harden edamame tofu is very easy to do, but there is one thing to keep in mind. Even once the gelatin has set, it will melt again when heated. This means that if you heat up the edamame tofu or put it in hot dishes, it will melt.
This tofu is for cold tofu only.












Recipe
Tofu Hardened with Gelatin – Easy to Make with Soy Milk


- soy milk 250 g
- water 50 g
- gelatin 5 g
- salt
- sugar
- ajinomoto
- You can use either powder or sheet gelatin.
- You can adjust the amount of gelatin between 4 and 6 grams; 4 grams is quite soft, and 6 grams is quite elastic. Use as you like.
- Put the gelatin in water and let it soften.
- Heat the gelatin in the microwave for 30-60 seconds and mix well to dissolve.
- Season the soy milk to taste. Use salt, sugar, and ajinomoto to taste. (*1)
- Add the gelatin to the soy milk and mix well.
- Pour the liquid into a container and refrigerate.
- Serve with dashi soy sauce for a delicious taste.How to Make Dashi Soy Sauce with Dashi PowderDashi soy sauce is perfect for rice with raw egg and boiled rice. If you run out, or can't find it overseas, this recipe is a good substitute.
- You can make edamame, sesame and peanuts tofu easily also.Edamame Tofu: Easy to Make with Frozen EdamameThis recipe for Edamame Tofu is easy to make using frozen edamame. I use soy milk and gelatin so that it can be made overseas.Easy Homemade Sesame Tofu with Starch and TahiniYou can make sesame tofu very easily with sesame paste and potato starch. Tasty and healthy side dish. It tastes good with a sweet sauce.Easy Homemade Peanut Tofu with Peanuts ButterYou can make peanuts tofu, a popular dish in Okinawa, with peanuts butter and potato starch. It tastes good with a sweet sauce.
- Tofu, cheese, konjac, how do these foods solidify?The Science of Solidifying - How Cheese and Tofu SolidifyLlet's take a look at some of the foods that are solidified, such as cheese, tofu, and konjac. Do you know the mechanism how they harden?
Adds miscellaneous flavors to make it taste more like tofu. See top of page for details.
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