….. a vinaigrette “alternative”, with a little oil and a soft and aromatic cream made from tofu . The tofu and ‘ a food of Chinese origin and is a food rich in vegetable protein , cholesterol free , rich in lecithin and minerals ….. and low in calories . Yes, I know ….. when it comes to tofu many ” turn up their noses ” and ‘ also called soy cheese but if you sink a fork to eat it thinking we are faced with something similar to a cow’s milk cheese , we remain disappointed! Its flavor and ‘ almost neutral with a slightly bitter aftertaste , very far from what we in the West associate with any cheese. The bitter taste and ‘ due to the substances used for the curdling that undergoes the soy milk to be transformed into tofu : the calcium sulfate and the ” nigari ” , a compound of magnesium chloride . But when I found that clotting can also be achieved with lemon ….. I could not try it! I then made “in house” tofu with lemon and got a soft delicate flavor and slightly citrusy . In this recipe I left from the soy milk bought , because they are excellent products on the market without preservatives or additives . But you can do at home even milk from soybeans ….. proceeding a little ‘ longish but feasible . In short, you should: 1 ) Wash the soybeans under running water and allow it to soak for 24 hours, changing the water at least twice , 2 ) drain the soybeans , rinse and decorticarla ( with this, not essential but recommended to have a good product end , she takes off the skin of the bean. it can be peeled quite easily by tightening the beans between your fingers : the skin will come off easily ), 3) drain and rinse the beans again and soy shakes with an immersion blender after adding a bit ‘of water , 4) boil soybean puree , 250 grams of soy use 2 L of water (one part and’ what ‘was used to smash it ) , 5) after 10 minutes of boiling drain the consisting of boiled in a colander with a dense grid and then filter it through cheesecloth or a kitchen towel , 6) the filtered product is a good soy milk which is kept in the refrigerator for at least 3 days.
I used the tofu for a first recipe: a dressing for dip, so you can enjoy all summer vegetables without exceeding the oil is fine but also for dressing any salad …..
For the soft tofu: 1/2 L of soy milk, 1/2 lemon
For the cream: 100 g soft tofu, 60 grams of vegetable broth, 6 ripe cherry tomatoes, 1 tablespoon oil, 1 tablespoon and a half of apple cider vinegar, 1 teaspoon of mustard.
To get the tofu to boiling soy milk, turn off the heat and after 5 minutes pour the filtered juice of half a lemon. Cover the pot with the lid and allow to curdle for about 2 hours: the compound looks like this:
The tofu in any case must be clearly separated from the whey and curd.
With a slotted spoon to transfer the curd in a fine mesh strainer and leave it for about half an hour so that it loses atro serum
Press gently on the surface of the curd with a spoon bite and leave for about 1 hour. After this time I got half a liter of milk 160 grams of curd.
This and ‘a soft tofu (with a consistency similar to a cottage cheese) suitable for the preparation of a dressino for salad or, as in this case, pinzimonio. Further pressing the soft tofu, placing on it such as a meat tenderizer, you will get a preparation denser.
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Prepare the whipping cream in a blender tofu, chopped tomatoes, vegetable broth, oil, vinegar and mustard until creamy smooth. If necessary add more mustard or vinegar depending on your taste ….. the result is’ a dressino tasty, delicate, nutritious and low in calories!
