Yushi tofu(ゆし豆腐 yushidofu) is an unpressed tofu dish from Ryukyu cuisine. Yushi tofu is made from soy milk and has a soft texture. It is usually served with a light broth or just a little soy sauce.

Yushi tofu can be made from raw soybeans. First, grind them. A blender will work. Then strain it. Soy pulp(おから okara) is a byproduct. Heat the strained soy milk, stirring frequently. Scrape the bottom as you stir to prevent burning. Remove excess foam.

If you already have soy milk you can skip the soybean steps and simply heat the soy milk.

Just when the soy milk starts to steam, turn off the heat. Add nigari, or magnesium chloride, to coagulate the soy milk. Gypsum powder also works. Stir it in well and then let the solution cool down.

For serving, add dashi or a little water and soy sauce. Garnish with scallion.

Recipe

Ingredients

• 1 cup soybean, soaked overnight and drained
• 3 cup water
• 1 tbsp nigari [substitute gypsum powder]
• 1 cup dashi or water
• 1 tbsp soy sauce
• 1 scallion, finely chopped

Method

• grind soybean, 2½ cup water
• strain through cloth to remove soy pulp
• cook over medium heat, stirring constantly until steam appears; remove excess foam
• simmer over low heat 5 minutes
• remove from heat
• combine nigari, ½ cup water
• add nigari mixture to soymilk
• stir well
• let cool until coagulated, about 15 minutes
• drain off excess water
• add dashi, soy sauce
• transfer to serving bowls
• garnish with scallion
• serve