So listen, if you hate tofu but you do have an open mind,
then I believe this video could be the cure.
And if you just hate tofu, then this could be your grave.
Hey guys, salut, this is Alex
So today, I'm gonna show you how to make silken tofu from scratch.
Super easy!
And also, two recipes using that tofu: one sweet and one savory.
So you might ask yourself legitimately,
"Why would I ever wanna make tofu?"
Well simply because homemade tofu just tastes better
than the thing you can buy in supermarkets.
Something fresh and subtle and delicate,
not something that would smack you in the face.
There is a Japanese tale illustrating that story very well and, if you're good,
I'll tell it to ya.
First off, the recipe.
Soak one cup of dried soybeans in three cups of water overnight.
You can find those beans in most Asian grocery stores
or even in organic stores.
Once it's done, divide that in two portions.
It's gonna be easier to process.
Blitz each one with two cups of boiling water until it's very smooth.
Place the whole thing in a pot, and cook it for about 10 minutes.
Stir it constantly otherwise the bottom will burn
and yes, my bottom did burn.
It's beautiful.
And now use a cheesecloth, also known as a pressing sack,
or you can also use a cotton fabric t-shirt to get all the liquid out.
You gotta do what you gotta do, right?
This is a very serious job, okay.
Just press the sack as firmly as you can.
Let's prepare the coagulating agent.
In a glass, add 2 tablespoons of water
and then half a teaspoon of one of those chemicals.
So, nigari is your first option,
it's magnesium chloride.
Then you've got gypsum, which is calcium sulfate.
And then you've got epsom salt, which is I believe magnesium sulfate.
I'm sure you can find at least one of those but if you can't,
and clearly you are dragging your feet somewhere,
you can use one tablespoon of vinegar
or one tablespoon of lemon juice.
It's not gonna be as good, but it will work.
Transfer hot soy milk to another heatproof container
and then drop the coagulant in.
Stir it for a few seconds.
It's gonna set up slowly in that container
unless you pour it in something else.
Let it set at room temperature for about 30 minutes,
and then wrap it up with cling film and let it chill completely
in the fridge.
So that's basically it, you've got yourself a good amount of silken tofu
and it wasn't that hard to make,
and it did not take so much time either.
So, it's a good deal if you ask me.
I can feel you're not completely convinced
by the silken tofu thing,
so I'm gonna tell you a quick story.
So once upon a time, in a very far away land,
or maybe, depends on where you live but
there was this one chef, this very famous chef
named Yoshihiro Murata
and as he was climbing his way to the Michelin stars,
he got invited by one of his former masters to his temple.
Of course, Yoshihiro was very excited about all this
'cuz he knew he was gonna be treated to a feast!
Yet his master served him a simple, beautiful dish
which is nothing but you know, silken tofu in hot seasoned water.
Mmm...
Of course Yoshihiro was a bit disappointed at first.
He couldn't wrap his head around the dish.
"Why master, is there any reason or any lesson behind this dish?"
And so Yoshihiro tasted it and he found it delicious
yet subtle and fresh and delicate and mild.
And somehow, very humbling I guess.
So as I told you, I like to keep my silken tofu minimal,
but if you wanna add more flavors, then this savory version is for you.
It's a bit Chinese and Sichuan inspired.
First, I just make a few incisions,
then I pour some soy sauce, a few green onions,
coriander leaves, some fresh stuff,
chili flakes, and Sichuan pepper chili oil.
So that's for the savory one and now, the sweet one.
Again, make a few incisions in the silken tofu,
then pour some maple syrup, a few crushed almonds,
some shavings of chocolate, and some finely chopped mint leaves.
The tofu is delicate and soft, very silky, very light,
it's almost like biting into a cloud.
So guys, that's it.
I hope you enjoyed this recipe, and if you did,
give it a like, thumbs up, and share that over your social media.
You know the deal, spread it like butter!
I can only encourage you to make this recipe
'cuz, as always, making food instead of just cooking it
is very rewarding, very satisfying for the soul
and the heart.
Tofu seems to be quite controversial so, if you dislike it,
like profoundly, or if you just love it so much,
then I would love to hear about you in the comments.
Let me know why, why!
You know from my point of view, it's difficult to get burned from
tepid water.
And last, people, click subscribe 'cuz I make new videos every week
and it's mostly about sharing my true passion for food
with you guys, would it be like, here in my kitchen studio
in Paris or outside in the world wide world.
No,
in the...
My videos are not always about fresh food but let's face it,
sometimes they can be super fresh like that
platter of cheese with all the sides I made for the holiday,
which you can use for any special occasion.
No, but it's not always fresh, that's what I meant, I mean
watch that Trader Joe's challenge, for example, the first episode is a food haul
and the second episode will be, uh, a whole cooking experience
in a hotel room. It's gonna be very fun.
In the meantime, take care, bye bye, salut!