Tofu Edamame Falafel Tofu Tahini Recipes

EDAMAME TOFU MUSHIMONO

Steps:

• To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.
• Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
• Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
• After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.

HOMEMADE TAHINI

Steps:

• Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.

THANKSGIVING TOFU

Steps:

• Stand each block of tofu on its long side and slice in half lengthwise to create 4 slabs total. Put 3 layers of paper towels onto a baking sheet and arrange the tofu in a single layer on top. Cover with 3 more layers of paper towels and a second baking sheet. Weigh the baking sheet down with 6 large cans (or whatever you might have handy) to press the water out of the tofu. Let sit at room temperature for at least 1 hour and up to 2.
• Meanwhile, grind the pumpkin seeds to a coarse meal texture in a mini food processor and put into a shallow bowl or pie plate. Break up the dried cornbread, add to the food processor and pulse to a coarse crumb texture. Add the cornbread crumbs to the pumpkin seeds. Add the sage, thyme, 2 teaspoons salt and 1/2 teaspoon pepper to the cornbread and stir to combine.
• When you're ready to cook, whisk together the flour, 1 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl or pie plate. Whisk the eggs in a third shallow bowl or pie plate. Dredge 1 slab of pressed tofu in the flour and shake to remove the excess. Coat the tofu in the egg and then place into the cornbread crumbs, pressing to completely coat with the crumbs. Repeat with the remaining tofu.
• Fit a baking sheet with a wire rack. Add enough oil to a large skillet to come about 1/2 inch up the side. Place over medium heat and heat the oil until it sizzles when a bit of flour is dropped into it. Place the breaded tofu in the oil 2 pieces at a time and fry until golden brown, about 2 minutes per side. Remove from the oil and drain on the prepared baking sheet. Sprinkle the tofu with salt while still warm and serve.