I always thought the only way to get flavor into tofu was to marinate it. But I was wrong. You can make tofu in a rainbow of flavors when you make it yourself!
In my previous two posts I made soymilk and then turned it into firm block tofu. During that process I wondered why tofu has to be that bland block. Well okay, it's a canvas waiting to be painted, but you know what I mean. It seemed to me that the milk could be flavored, infused, I dunno, something could be done with it to give a block of tofu a boost.
Oh, it so can. And it's so easy.
I decided to use my homemade veggie bouillon (3 tablespoons) and some leftover chopped cilantro and scallions (about 1/3 cup mixed together) for my great experiment.
I made soymilk and while it was warming in the pot, before I added the coagulant, I put about a cup and a half of the milk in a jar and added the bouillon powder and the chopped herbs. Then I shook the bejesus outta it and let it sit to infuse for a few minutes.
Then I added it to the milk and stirred it in. When the milk was at 170F I added the coagulant and proceeded as normal following the tofu recipe.
When I ladled the curds into the molds I was happy to see that the herbs and the bouillon was distributed evenly through out the tofu.
I proceeded to the end of the recipe, pressing it as usual. I like really firm tofu for cooking so I let it press for about 3 hours. The result was a mild almost Boursin cheese-like flavor without the heavy garlic taste. I was very happy with the way it turned out on the first try.
Next time I won't be afraid to punch up the flavor additions for something a little more assertive. I'm also thinking about a lemony version and maybe the addition of fruits in a more silken tofu to head in a desserty direction. Do you have any suggestions?