Tofu Castella
Quick answer
- Active time
- 105 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 20 servings
- Ingredients
- 5
About this dish
It is made with tofu, egg white, sugar and potato starch and no flour, yet once sliced it has a moist, firm crumb that looks a lot like castella.
Read more
It comes from southern Akita.
Ingredients
Instructions
- 1
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.
- 2
Cover the tofu with fresh water in a pot and warm gently until just before boiling.
Turn off the heat without letting it boil.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
『あきた郷味風土記』（秋田県農山漁村生活研究グループ協議会） · Checked: 2026-08-11
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