Oboro tofu - Oboro tofu

...When the temperature of the soy milk has dropped to about 70°C, a coagulant (originally bittern was used, but now calcium sulfate is often used) is added and stirred, then the mixture is transferred to a mold box with many holes lined with cotton cloth and left to coagulate. This state is called kumi tofu or oboro tofu, and when weights are applied to remove the water (called yu), cotton tofu (or cotton-goshi tofu) is produced. Kinugoshi tofu is made by putting thick soy milk with less water in it into a mold box without holes and leaving it to coagulate as is, and since no weights are used, the surface is smooth.

*Some of the terminology that refers to "Oboro Tofu" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…豆乳の温度が70℃くらいにさがったところで凝固剤(もとは，にがりを用いたが，今は硫酸カルシウムが多い)を加えてかきまぜ，たくさん穴をあけた型箱に綿布を敷いて，そこへ移して凝固させる。この状態のものを〈くみ豆腐〉または〈おぼろ豆腐〉といい，おもしをかけて水分(〈ゆ〉と呼ぶ)を切ると，木綿豆腐(木綿ごしとも)ができる。絹ごし豆腐は〈ご〉の水かげんを少なくした濃いめの豆乳を穴のない型箱に入れてそのまま凝固させるもので，おもしを用いないので表面が滑らかなものになる。…

※「おぼろ豆腐」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報