Shime-dofu (Pressed and Simmered Tofu)

Quick answer

Total time: 65 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

Shime-dofu is a Gunma tofu dish made by wrapping halved tofu tightly in a bamboo mat, tying it, and boiling it in salted water to expel moisture and tighten the curd.

The cooled roll is then simmered slowly in dashi, sugar, and soy sauce. The finished tofu has a smooth, firm texture compared with fish cake and is sliced into bite-size rounds or used in nishime. Pressure and heat reduce large water pockets and open fine pathways for seasoning. Cooling before removing the mat is essential for preserving the cylinder and its ribbed surface.

Ingredients (2 servings)

Ingredient	Amount	Unit
firm tofu	400	g
water for boiling	1500	ml
salt	1	tsp
dashi	400	ml
sugar	1	tbsp
soy sauce	3	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Prep

Cut 400g tofu lengthwise into two equal long pieces.

Wrap each in paper towels and leave for 10 minutes to remove surface moisture.
2

Step

Place one tofu piece on a damp bamboo mat, roll tightly without gaps, and tie both ends and the center with cotton string.

Repeat, tightening enough to shape without squeezing tofu out.
3

Season

Boil 1.5L water with 1 teaspoon salt and submerge the wrapped tofu.

Maintain a gentle boil for 25 minutes, lift out, and cool completely in the mats for 30 minutes.
4

Control

Carefully remove string and mats.

Bring 400ml dashi, 1 tablespoon sugar, and 3 tablespoons soy sauce to a simmer in a wide pan, add tofu, and cover with a damp paper lid.
5

Control

Simmer over medium-low for 20 minutes, rolling tofu a quarter turn every 5 minutes to season all sides.

Turn off heat, cool in the broth for 20 minutes, and slice 1.5cm thick.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Tofu tightened by boiling in a bamboo mat
Finish cue: Simmer over medium-low for 20 minutes, rolling tofu a quarter turn every 5 minutes to season all sides.
Storage and reheating: Maintain a gentle boil for 25 minutes, lift out, and cool completely in the mats for 30 minutes.