Do you like aspic? Do you like gelatin? Do you enjoy smooth, gelatinous textures? Then you’ll love tofu jelly, my friends. And no, I’m not being sarcastic. I fiend for these textures, so when I made this chilled tofu concoction, I realized I’d hit the jackpot.
This savory and cooling dish is perfect as a snack or appetizer on a hot summer day and takes only about ten minutes to prepare. Even if you don’t crave jelly-like textures, give this a try. You might end up hooked, just like I did.
Ingredients:
1/2 block silken tofu, cut into 3/4-inch cubes
1/2 red bell pepper (fresh or jarred), finely chopped
1 2/3 cups dashi stock
3 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon mirin
1 envelope unflavored powdered gelatin (2 1/4 to 2 1/2 teaspoons)
1. Over medium heat, bring the dashi broth to a boil in a small saucepan. Add the soy sauce, sugar, and mirin to the broth and remove from heat.
2. Put three tablespoons water and the powdered gelatin into a heat-resistant cup until soft. Place the cup in a microwave oven and heat for 30 seconds to dissolve the gelatin.
3. Add the peppers and the dissolved gelatin to the broth mixture and mix well.
4. Divide the tofu between six individual serving cups and pour the gelatin-broth mixture over each cup to cover. Chill in a refrigerator for at least three hours to cool until solidified. Serve chilled.