Custard-like, white tofu is made from curdled Soy Milk, an iron-rich liquid extracted from ground, cooked Soybeans. The resulting curds are drained and pressed in a fashion similar to cheese-making. The firmness of the resulting tofu depends on how much whey has been extracted. Tofu has a bland, slightly-nutty flavor that gives it a chameleon-like capability to take on the flavor of the food with which it’s cooked.

Pictured Here
Babette’s Salad: Mixed baby lettuce, crisp organic tofu, toybox tomato, roasted beets, shaved
parmesan, fennel, walnut herbed potato, red wine vinaigrette.

Chef Michael B Powell
7962 E Coast Hwy, Newport Beach, California 92657

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