Recipe from Matthew Kenney 3 cups water 1/4 cup nama shoyu 1/4 cup sesame oil 1/4 cup dried dulse 1/2 cup mellow white miso 1 recipe Silken Tofu (see recipe below) 1/4 cup enoki mushrooms, for garnish 2 tablespoons diagonally sliced scallions, for garnish Blend water, nama shoyu, sesame oil, dulse, and miso in blender until smooth. Pour broth into bowls and place 4 cubes of tofu in each bowl. To garnish, divide the enoki mushrooms and scallions among the bowls. Serves 2 silken tofu The day I first tasted this, I was thrilled to discover that a raw version of tofu could be so light. While many find tofu bland, I have always loved its versatility and even taste. 1 cup cashews, soaked 1–2 hours 1/2 cup fresh young Thai coconut meat 1/2 cup raw carrageenan (irish moss paste)* 1/4 cup water 1/4 teaspoon sea salt Line the bottom and sides of a small pan or square container with plastic wrap. Drain cashews. Blend all ingredients in blender until completely smooth. Pour into lined pan and cover with plastic wrap. Tofu should be about 1 1/2 inches thick. Refrigerate about 2 hours until firm. When ready to serve, remove tofu from container by lifting plastic wrap out of pan and gently transferring tofu to a cutting board. Cut into 2-inch squares with a butter knife. Yield 8–10 pieces *Raw carrageenan is prepared by washing salt-packed Irish moss in cold water until all salt is removed. The Irish moss is soaked overnight, and then blended with an equal amount of water until smooth. You can store it in the refrigerator for up to 1 week
Posted on: Tue, 30 Jul 2013 18:29:53 +0000
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