Frozen organic tofu

From the MGM Grand in Las Vegas we bring you this recipe courtesy of Chef Stephane Chevet Restaurant Shibuya.

Ingredients

• Serves 4 for every 6 ounces tofu
• 1 qt of organic soymilk Japanese
• 1 teaspoon Nigari (natural magnesium chloride)
• 4 pieces of yuba (tofu slices seasoned with chile powder and fried)
• 1 cup water
• 4 teaspoons of Daikon
• 1 teaspoon ginger
• Flakes 'beautiful' (tuna
• For the sauce:
• ¼ cup soy sauce'm ligeracup Light Sauce
• Mirin ¼
• ¼ sake
• 1 cup dashi (Japanese fish broth)
• Mix the ingredients

Preparation

Method for curd Tofu To prepare the coagulant (you can set this up while boiling soymilk). Dissolve a teaspoon in a cup nigari hot water. Empty soy milk in one case and let it boil. Turn off and add the coagulating solution to soymilk. VERY IMPORTANT WHEN you add the coagulant MILK IS ABOUT TO BOIL. The amount of coagulant determines the firmness of the tofu. Pour the prepared coagulant solution slowly to soy and mix lightly. Stop mixing when you add ¾ of the coagulating solution. Wait two to three minutes. Now stir lightly and sprinkle ¼ of the solution in the more milky. Mix gently. If there is no longer milky areas is not necessary to add more solution. Once the milk to separate into small pieces of tofu with an amber liquid, time to transfer it to a mold with cheese cloth to filter special . Empty the resulting block in a bowl with cold water and let it sit for an hour. Then you're ready to save it. Change the wastewater daily.

Servings: 6

Preparation time:  2 hr 30 min

Ready in:  2 hr 30 min

Country:  International


Season / Occasion: All year

Main ingredient:  Dairy