Japanese pronunciation: もめんどうふ (momendoufu)
| Category | Item |
|---|---|
| Restores | 4 (+0.4) |
| Eating time | 1.6s |
| Compost | 85% |
Yose tofu pressed in a cloth-lined mould — the cloth leaves its weave on the block. The starting point for soups, grilling and frying.
Obtaining
Usage
From nigari to momen tofu
Soaked, milled, boiled, pressed, curdled, moulded — six devices stand behind one block. Nigari comes from salt making, so the more you work the shore the more tofu you get. Momen is the cloth it is pressed in, the name that tells it from the silken kind that keeps its water.
As an ingredient
Related guides
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
One White BlockGoal
Soak and grind soybeans, strain the soy milk, curdle it with nigari, and press it into momen tofu
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Water Bottle
- Brine Sand
- Water Bottle
- Nigo
- Glass Bottle