Two recent workshops brought tofu to the top of our to-do list. Adam was working on a pea and tofu soup, and he wanted to incorporate the tofu in a few interesting and subtle ways. Our first runs had us mimicking peas in shape and texture. The initial trials proved positive, if not time-consuming. A second workshop had us looking at soy bean noodles and led us to evolve our mozzarella noodles. The end result is tofu sheets, which we cut into tagliatelle. We paired them with morels, stems, and a hot spring egg. The resulting noodles offer a variety of applications for tofu. A separate result of sheeting tofu led us to revisit tofu crisps and crackers, an application we worked on when we first started this blog and an idea worth looking back into.
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