Homemade Chewy Kudzu Tofu

1. 1

   Please use as rich of soy milk as you possibly can.

2. 2

   Dissolve the kudzu starch in the soy milk, stir, and let sit for 10 minutes so it dissolves well.

3. 3

   Pour step 1 into a small sauce pot through a strainer.

4. 4

   Turn it on over a medium heat, and reduce to a low heat once it starts to solidify from the bottom.

5. 5

   Stir continuously.

6. 6

   Remove it from the heat once it has started to gradually solidify and stir in order to get rid of the clumps.

7. 7

   Then put it back on the burner over a low heat and knead.

8. 8

   It's ready once it looks like this.

9. 9

   Transfer step 3 to a vat, chill in an ice water bath, and transfer to the fridge to solidify once it has cooled.

10. 10

    It is done once it solidifies in the fridge.

11. 11

    I think that wasabi and soy sauce make the most delicious combo.

* Per serving · 4 servings · Values may vary.

No additional tips available.