Tofu Castella
Quick answer
- Total time
- 105 min
- Level
- Hard
- Servings
- 20 servings
- Ingredients
- 5
About this dish
Tofu castella is a regional sweet from southern Akita made by pressing tofu, passing it through a sieve, and mixing it with sugar, egg whites, potato starch, and salt.
Read more
Unlike ordinary castella, it contains no wheat flour or egg yolk, so it keeps a clear soybean flavor and a moist yet sliceable texture. When sugar and eggs were costly, precious tofu extended the batter for New Year, rice planting, weddings, funerals, and other special occasions. It is usually served with tea, but Akita diners also cut it like sashimi and add wasabi soy sauce as a savory drinking snack. Slow cooking in a heavy covered pan, followed by a careful turn, browns both faces.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place the tofu in a deep container under a thin continuous stream of potable water kept at 10°C or below for 24 hours to mellow and whiten it.
- 2Control
Cover the tofu with fresh water in a pot and warm gently until just before boiling.
Turn off the heat without letting it boil.
- 3Step
Transfer the warm tofu to a sturdy cloth bag and press.
Stop while the cloth still feels slightly damp, then pass the tofu through a fine sieve twice.
- 4Season
Add sugar, egg whites, potato starch, and salt to the sieved tofu.
Work with a spatula for about 5 minutes until glossy, smooth, and lump-free.
- 5Control
Line two heavy lidded pans with parchment and divide the batter to a depth of 4 cm.
Cover and cook over the lowest heat for 30 minutes.
- 6Finish
Cover the top with parchment and turn carefully with a plate.
Return to the pan, cover, and cook 15 minutes, until the center reaches at least 74°C. Cool fully before slicing.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pressed tofu is sieved twice for a smooth texture.
- Finish cue
- Work with a spatula for about 5 minutes until glossy, smooth, and lump-free.
- Avoid this
- Refrigerate promptly after cooling, eat within three days, and do not leave it at room temperature for long.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
105min, 5 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Agedashi Tofu (Japanese Crispy Fried Tofu in Dashi Broth)
firm tofu, potato starch
Korean Crispy Glazed Tofu Bites
firm tofu, potato starch
Korean Sweet Spicy Dakgangjeong
potato starch