HIYAYAKKO - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

450g of firm tofu made with Pink Lake Nigari
1 spring onion
4 tabs soy sauce
Grated fresh ginger, enough to sprinkle on the tofu
Bonito flakes (katsuobushi)

METHOD

• Wrap the tofu in kitchen paper and leave for one hour to firm up.
• Cut the tofu into 8 equal sized pieces.
• Slice the spring onion into thin circles.
• Grate the ginger.
• Divide the tofu between 4 deep saucers.
• Sprinkle the grated ginger and spring onion equally over the tofu.
• Pour 1 tablespoon of soy over each serving of tofu.
• Immediately before serving sprinkle the bonito shavings evenly over the plates of tofu.
• 1 tablespoon should be plenty.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.