Five-color tofu (Gomoku-dofu) from The Book of Tofu (page 139) by William Shurtleff and Akiko Aoyagi

  • nigari
  • dried soybeans
  • Show all ingredients...

  • EYB Comments

    Can substitute lotus root for burdock root; black cloud ear fungus mushrooms for mushrooms; corn or ginkgo nuts for green beans; and magnesium chloride, calcium chloride, liquid nigari, or seawater for nigari. See recipe for variations. Dried soybeans must soak 10-12 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lotus root for burdock root; black cloud ear fungus mushrooms for mushrooms; corn or ginkgo nuts for green beans; and magnesium chloride, calcium chloride, liquid nigari, or seawater for nigari. See recipe for variations. Dried soybeans must soak 10-12 hours.

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