14 EXAMPLE REC IPE - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
SILKEN TOFU
Yie lds 585 g
INGREDIENT
QUANTITY
SCALING
PROCEDURE
Soy milk
400 g
100%
0 0
0.8 g
0.2%
see page 58
Glucono delta-lactone (GDL)
0
Check density of soy milk, and dilute or reduce as needed to reach 12 °Bri x. Dissolve GDL in small amount of soy milk, and then whisk so luti on into remaining milk for 10 s to distribute even ly. Pour into small bowls or mold to depth of2.5 em 1 1 in.
@ Steam in 80 oc I 176 °Fcombi oven or water-vapor oven until set, 30-40 min. ® Transfer to molds, and cool at room temperature until slightly firmed, abou t 15 min, and then refrigerate. Tomato water
lOOg
® Comb in e to make dressing.
25%
see page 2·366
0
White soy sauce
lOg
2.5%
Rice vinegar
8g
2%
Salmon roe
60g
15%
Basil, leaves
8g
2%
Extra-virgin olive oil
as needed
Check season ing; add salt if necessary.
® Set aside. ® Garnish tofu. @ Season, and pour dressing at table.
Black pepper, coarsely ground to taste (2010) Silken tofu can also be served hot, straight from the steamer.
2
3
4
We were shocked by how much better this soft and silken tofu is than commercia l tofu. Glucono delta- lactone-a natural, vegan product found in honey, fru it juice, and w in e-is the secret.
GEL S
A qu ick alternative for mak ing instant softtofu is to hydrate 0.2% iota carrageenan and 0.1% kappa carrageenan in soy milk at 85 oc I 185 °F, and chi ll to set.
113