Homemade Tofu with Morel Mushrooms

Ingredients

Yield:

Serves 2

• Soy Milk

  • 1 cup Dried Soy Beans
  • 3 cups water

• Homemade Tofu

  • 2 litres Soy Milk
  • 4 tbsp Magnesium Chloride
  • 1/4 cup Water

• Braiased Daikon

  • 1/2 piece Daikon
  • 9 piece dried Shitake
  • 1 1/2 piece Konbu leaves
  • 2 Litre Water
  • 1 onion
  • 5 pieces garlic
  • 60 grams ginger
  • 16 grams miso paste
  • 1 bird eye chili
  • 2 tbsp sesame oil
  • 25 ml light soy sause
  • 30 grams sugar
  • cracked black pepper
  • 25 ml Dark Soy Sauce

• Mongolian Truffle Sauce

  • 2 tbsp Ginger
  • 2 tbsp Onion
  • 1 tbsp Garlic
  • 1 tbsp Shoa Zing Wine
  • 500 ml Shitake Mushroom Water
  • 50 gram Morel Mushroom
  • Black Pepper
  • Sugar

Preparation

Difficulty:

medium

Time:

1 Hour

1. Soy Milk

   • Add into a blender and bland for 3 minutes.Will still be a bit course.
   • Put into a pot and simmer for 10 minutes.
   • Strain through a cheese cloth. Let naturally drip then push through.

2. Homemade Tofu

   • Heat soy milk to 180. Remove from heat.
   • Mix magnesium cloride and water together. Slowly pour into hot liquid and watch curdle. Pour into cheesecloth lined mold. Press with a 5 lb weight.
   • Leave for 5 minutes

3. Braiased Daikon

   • Bring water to boil. Add shiitakes and konbu leaves.
   • Simmer for 10 minuts. Remove konbu.
   • Dice onions, garlic, and ginger. Sautee with chili in sesame oil.
   • Add both soy sauces, sugar, and cracked black pepper. Add shiitake broth with shiitakes.
   • Add miso and diakon, and braise for 45 minutes.

4. Mongolian Truffle Sauce

   • Sweet onions, ginger, garlic in a small pot. Deglaze with shoa zing wine.
   • Add shitake water and simmer until 350 ml remaings. Season with salt and pepper.
   • Add sliced morels, and sugar.
   • Thicken appropriatly with corn strarch slurry. Garnish with sliced truffles.