Today, I’m excited to show you how to make a simple, delicious, and customizable Homemade tofu using just two ingredients: soy milk and agar-agar. Traditionally, tofu is made with Nigari (bittern), but this version uses agar-agar, making it much easier while still maintaining that rich tofu texture we all love.

The best part? You can customize the flavors to your liking! This tofu jelly is meant to be served chilled, so it’s perfect for a refreshing appetizer or dessert—just don’t try adding it to miso soup!

Ingredients You’ll Need:

• Agar agar (also called Kanten in Japanese)
• Soy milk

Step-by-Step Instructions:

1.Dissolve the agar agar: In a medium-sized pot, add the agar agar and pour in the soy milk. Stir continuously until the agar agar is fully dissolved.

2.Cook the mixture: Place the pot over medium heat and continue stirring constantly. Once the mixture comes to a boil, reduce the heat to low and cook for an additional 1 minute. This step is crucial because agar agar needs to be heated thoroughly to set properly.

3.Prepare the container: Moisten the inside of your container (this helps prevent sticking), and pour the soy milk mixture into it. For a clean pour, use a rubber spatula to help control the flow and avoid spills.

4.Chill the jelly: Allow the tofu mixture to cool to room temperature, then refrigerate until it’s completely set and chilled.

5.Cut and serve: Once your tofu jelly has set, cut it into your desired size and serve with condiments of your choice!

Flavorful Topping Ideas:

One of the best things about this tofu jelly is its versatility! Here are some of my favorite topping combinations, but feel free to experiment with your own:

• Classic Combo: Chopped scallions, grated ginger, and soy sauce. It’s a traditional, savory pairing that never fails.

• Umami Boost: Shio kombu (salted kelp) and sesame oil for a fragrant, umami-rich bite.

• Healthy Twist: Sweet and sour umeboshi (pickled plum), which adds a refreshing and healthy touch.

• Dessert Delight: Kuromitsu (black sugar syrup) and kinako (roasted soybean flour)—a classic Japanese dessert combination that’s absolutely delicious!

Since this tofu jelly is unsweetened and unseasoned, you can easily customize it with your favorite toppings. Let me know what toppings you try in the comments!

A Softer, Melt-in-Your-Mouth Version:

If you prefer a softer, more delicate texture, here’s a variation! Simply reduce the amount of agar agar by half, and follow the same cooking steps.

Once cooked, take about a quarter of the mixture and mix it with wasabi, peanut butter, miso, and ginger juice for an extra layer of flavor. After chilling, serve it with soy sauce, sesame seeds, scallions, or even a drizzle of honey for a unique and flavorful twist.

Ginger, miso, peanut butter, wasabi

This version creates a tofu jelly with a melt-in-your-mouth texture and an incredible aroma—it’s truly so, so, so good!

You can make them small and put them on a cute plate, or you can put them in a cup! They’re perfect for parties and potlucks. The great thing about tofu is that it can be enjoyed by anyone on any diet!

Hope you like it!

Give it a try, and let me know how you like it!