Recently, due to change of diet, I became interested in the tofu. He never figured in my kitchen in a consistent manner, and then sometimes I wonder what can be done with this loaf, white and tasteless. So I tried some recipes to help me exploit it in a different and interesting.
In the library I found The Art of Tofu Akasha Richmond, who says she was in the introduction of personal chef Michael Jackson. The illustrations are beautiful and the book edited, but it has a big drawback, that is aimed more at an American audience, for example, advising people to use a type of tofu that only sell where you live ... on the other hand at the end of the book offers lots of general advice on how to cook and keep the tofu, very useful for those who are approaching us for the first time.
definitely try other recipes and try to have fun finding different uses for tofu, and this is one of the following recipes I have tried to do, since I had half jar of sesame butter.
Tunisian Tahini Spread - Crema Tahini
200 g of tofu (I used the Taifun Silken Tofu )
Sesame butter: 1 / 2 cup light soy sauce
:
2 tablespoons white miso (which I did not put because I had not ...):
2 tablespoons fresh lemon juice: 1 / 4 cup Dijon mustard
: 1 / 4 cup capers
: 2 tablespoons
Celery: 1 stalk
green or red pepper (I miss this ...): I put 1 / 4 cup shallots
: 1
Sale: 1 / 4 teaspoon black pepper
: 1 / 8 teaspoon
I cut and chopped the ingredients, I put everything into a blender and blend for a while 'until it was creamy. It 'better to eat before you leave for a bit' in the fridge.
result: a heavy tantinello! If anything I'll just make it, definitely put less shallot, and luckily I did not add the pepper was otherwise a brick *. But we ate with the falafel and it was just fine.
* rhyme unintended
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