Artisanal Tofu - recipe courtesy of Chef Eleazar Martinez
INGREDIENTS
Tofu Ingredients
2 cups soybean soaked in cold water for six hours
½ tsp Epson salt
1 Tbsp water
6 cup of water
1 tsp roasted black sesame seeds
Chili-Apricot Sauce Ingredients
¼ cup fresh apricots
2 Tbsp low sodium soy sauce
2 Tbsp ground red pepper
1 Tbsp organic natural honey
¼ cup chicken stock
In a blender mix everything until smooth
Pine Mushroom Topping Ingredients
1 cup cubed pine mushroom
1 Tbsp low sodium soy sauce
1 tsp sugar
1 tsp sesame oil
1 Tbsp vegetables oil
PREPARATION
Sauce
Pre heat a pan to 350 degree add the oil and rest of ingredients. Cook for about two minutes
Tofu
1. In a blender put one cup of the soaked soybeans with 3 cups of water, mix until became smooth soymilk. Repeat it one more time to make 2 servings
2. Drain smooth soymilk through fine colander and heat soymilk to boil
3. When the soy milk are just staring to boiling. Turn off the heat, and add ½ tsp of Epson salt with 1 Tbsp of water
4.It will take about one minute to coagulated into a soft tofu, once coagulated, pass through fine colander and put in to desire mold
5.Press little big before flipped in to a plate.
6.Serve with pine mushroom topping and chili-apricot sauce
SERVINGS: 2
