I am going to great lengths for something I could buy for 94 cents at the Asian grocery store. I am making tofu from desiccated soybeans.
Why? Because, in the end, this tofu was delicate unlike any other. It was clouds; and, while mild in flavor, a perfect base for a simple tart sesame sauce.
I was inspired by (read: looking to plagiarize) a recipe
published in Gourmet Magazine. The article was about how Korean food was the new... Burmese food. (And yes, Gourmet did take a sub-authentic spin (Re: no rice flour in Jun pancakes
) on a Korean menu.)
Nestled betwen the glossy pages of the monthly publication was a warmed tofu dish with a sweet sesame soy sauce. I will say that the homemade tofu made ALL THE DIFFERENCE. It was porous and soaked up the sauce like a little sponge. It melted in my mouth. I downed and saved one single bite for my boyfriend. I left the house to keep myself from finishing it off.
Here is the recipe - loosely put:
1. Gently lower a 14-18 oz piece of homemade tofu in a saucepan of boiling water. Cover simmer.
2. Muddle 1 t minced garlic, 1/4 c chopped scallions, 2 t tasted sesame seeds, 3 T soy sauce, 1 t sesame oil, 2 t peanut oil, 1 t sugar, a splash of rice vinegar, and 1 t chili flakes together.
3. Remove tofu from the saucepan and drizzle with sauce. Top with a couple more sesame seeds and some freshly chopped cilantro.
to see how I actually MADE the tofu.
Alternatively, if soy milk is more you schtick, click here
to see the milk in process!