It has been a while since I have made any tofu. I am happy to be back at it again experimenting and learning this ancient craft. The tofu I am making is seeming more and more like artisanal cheese. I made this batch by heating the tofu with mint and lemon balm mixed in. This seems to have diminished the amount of soy milk that curdled producing a smaller amount of tofu. I will probably marinate the tofu in an herbal tea in the future and not add herbs to the heated soy milk. The combination of the herbs, strawberries and tofu smells incredible though. This is the best smelling batch I have made so far. We will probably bake it and eat it with a sweet and sour compote.

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