Tofu Castella ｜ Our Regional Cuisines

1. Soak the tofu in running water for one day and one night to remove the bittern (to whiten the tofu).

2. Take the tofu from 1. and place it in a pot. Heat it up with water until it is about to boil. Then, put it in a bag and squeeze it (you should be able to feel a little moisture in the bag; you should not squeeze it too hard). Then, puree it.

3. Add the sugar and egg whites to the pureed tofu. Add the potato starch and salt, and knead the mixture until it is smooth.

4. Put the mixture into a castella pan (any pan with a thick lid is also acceptable) and slowly bake over low heat for 30 minutes. Then, turn it over and slowly bake it for another 15 minutes.