ironchef
Executive Chef
"Reconstructed Tofu". Stay tuned....
And for my next trick...
- Thread starter ironchef
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
QSis
Washing Up
lol! Okay!
kitchenelf
Chef Extraordinaire
I think he's going to make it look like spam 
jkath
Hospitality Queen
....or maybe make a foam........
IC - when are we going to see you on TV? Inquiring minds want to know.
IC - when are we going to see you on TV? Inquiring minds want to know.
AllenOK
Executive Chef
Or get some plastic fish-shaped molds and let the tofu set up in those molds?
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buckytom
Chef Extraordinaire
hmmm, maybe he's going on one of those anti-gravity flights, and he's going to make the first naturally spherical tofu.
still with no flavor. (the vacuum of space tastes better.)
still with no flavor.
(the vacuum of space tastes better.)
OP
OP
ironchef
Executive Chef
Still working on this. Sometimes I have so many ideas running through my head that it's impossible to finish all of them, especially with all of my normal duties at work.
Actually BT, the tofu by itself has a lot of flavor. That's one of the benefits of breaking it down and reconstructing it: I can then evenly season the tofu before it is reconstructed.
I did do a sample dish which was based on a traditional tofu appetizer that you find in Japanese restaurants (tofu, ginger, soy sauce, bonito flakes). My version had compressed spinach molded and layered with the tofu into a timbale shape, a spicy ponzu vinaigrette, ginger-dashi foam, and kaiware sprouts. I reconstructed the tofu using agar agar to keep it vegetarian, and it had almost a custard like consistency, but firmer like a panna cotta.
Actually BT, the tofu by itself has a lot of flavor. That's one of the benefits of breaking it down and reconstructing it: I can then evenly season the tofu before it is reconstructed.
I did do a sample dish which was based on a traditional tofu appetizer that you find in Japanese restaurants (tofu, ginger, soy sauce, bonito flakes). My version had compressed spinach molded and layered with the tofu into a timbale shape, a spicy ponzu vinaigrette, ginger-dashi foam, and kaiware sprouts. I reconstructed the tofu using agar agar to keep it vegetarian, and it had almost a custard like consistency, but firmer like a panna cotta.
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