Description
Tofu was born in China more than two thousand years ago and is made a bit like fresh cheese: soy milk is curdled, often with nigari (magnesium chloride), and the curds are pressed into blocks.
On its own it tastes very mild, and that is its strength: it absorbs the flavours around it. The secret is to marinate it, with lemon juice, tamari, spices and herbs, then brown it well until golden. Crumbled by hand it becomes a ragù-like crumble or, with turmeric and kala namak salt, an alternative to scrambled eggs.
There is also silken tofu, very soft, perfect for creams, mousses and sauces.
On its own it tastes very mild, and that is its strength: it absorbs the flavours around it. The secret is to marinate it, with lemon juice, tamari, spices and herbs, then brown it well until golden. Crumbled by hand it becomes a ragù-like crumble or, with turmeric and kala namak salt, an alternative to scrambled eggs.
There is also silken tofu, very soft, perfect for creams, mousses and sauces.
