Fresh Home Made Tofu
09/12/12 12:26 Filed in: Recipe | Techniques
I thought I’d right a short post on making your own tofu, it’s a totally different beast from the shop bought stuff and can be genuinely delicious.
I was working with fresh tofu for a new dish, which in the end I didn’t think was ready yet, I might come back to the dish and change it/ work on it in the future or it or it may never get re-visited. Don’t get me wrong it was pretty delicious but particularly as I work on my next book I’m setting a high standard for the dishes that are going to make it in there. So even thought the whole dish was a lot of work both in development and preparation, its not making the cut for the book as it is (but I think its important to be pretty strict in self editing).
However I really liked the fresh homemade tofu, especially when then marinated in cold pressed sesame oil with smoked salt and lemon zest. (I tested a variety of marinades and also smoked different homemade tofus with a variety of flavoured smokes too, but the sesame oil marinade was my favourite - it adds a light nitty flavour which I liked).
I’d highly recommend making your own tofu if you have never tried it or if you are dubious about how delicious tofu can be, its a real eye opener.
The recipe I’m going to give you is for a slightly lemon flavoured tofu, then marinaded in cold pressed sesame oil, with smoked salt and lemon zest. This is delicious lightly fried in a dry pan (so it cooks just in the oil it is marinated in).
The picture above is the dish that didn’t quite make the cut for the book (but the tofu was delicious!)
All of the elements (listed bellow) were lovely, but for me the dish as a whole just didn’t quite cut it.
Lemon and Thyme Tofu
Cadamon Scented Dashi
Sweetcorn Panna Cotta
Smoked Lemon Zest Powder
This tofu recipe though I’m really pleased with - Recipe - Lemon Tofu
350g Organic Soy Beans
1125ml Water - for Soaking the Beans
1200ml Mineral Water - for Cooking
4 Tablespoons Fresh Lemon Juice (for traditional tofu use 2 1/2 tsp Niagri instead)
300ml mineral Water - to mix with lemon Juice
Soak 350g of soy beans in 1125ml water overnight
Blend the beans in their soaking water until as smooth as possible.
Now heat 1200ml of mineral water to the boil in a large pan. Then add the soybean puree into the boiling water.
Now bring the liquid back to a simmer, then drop the temperature and continue to cook for 10 mins on a low heat.
Strain this mixture into a container through muslin cloth collecting the soy milk liquid which pours through the cloth.
Now mix 4 tablespoons of lemon juice into 300ml water (for a traditional tofu you would use 2 1/2 tsp dried Niagri). Reserve this to one side for the moment.
Heat the fresh soy milk in pan to approximately 70C. Then remove the pan from the heat and stir the soy milk to create a whirlpool.
Now slowly pour in half of the lemon juice and water mixture. Then stir milk in the opposite direction, again creating a whirlpool, and pour in other half of the lemon juice mixture.
Cover over the pan and leave it to sit for 15 minutes. The soy milk will split into curds and whey (very similar to making paneer if you have made that from scratch before)
Note - the light foam on the top of the liquid, very similar to the texture/form of an ‘Air’ - this is due to the natural presence of lecithin in soy milk. Soy lecithin is a really useful emulsifier and also one of the things we can use to make stable, light, foams and ‘airs’.
Now strain the split soy milk through muslin to collect the curds.
Wrap these curds up in muslin and place in vestle – (a tub or colander) with holes in the bottom, then place a heavy object on top of the wrapped tofu and leave it to drain for at least 1 hour.
Then carefully unwrap the tofu and gently rinse it in cold water.
Then I like to break the tofu into chunks and place it in a bowl then sprinkle it with a good pinch of smoked salt. Add the zest of one lemon then finally pour over just enough cold pressed sesame oil to cover the tofu. This gives the tofu some seasoning and flavours it with more lemon, smokiness and nuttiness from the oil.
These pieces can be stored like this in the fridge then removed and pan fried in a dry pan for a minute or so on each side.