Molecular recipes

Martial Tofu Molecular Cuisine


Do you think there might be a different way to make homemade Tofu? A better way, perhaps?… When most people think of Tofu varieties, they think of what they can do with it AFTER it’s already been prepared: fermented tofu, deep-fried tofu, marinated tofu and so on… but you know, Tofu doesn’t grow on trees, right?…One needs to cook it BEFORE you can ferment, marinate and do whatever you want with it… So why not prepare a homemade silken Tofu in a different way in first place?… So, that’s a food for thought for now. Expect more videos on the topic of Tofu and different ways to make it at home or in the restaurant. For now though, check out another way to look at Tofu. In this video, we’ll make it with a couple of the molecular gastronomy ingredients, Kappa Carrageenan and Iota Carrageenan, instead of more widely used in Tofu making, Nigari or Gypsum. You can watch the full video of me making Martian Tofu here Why? Because, firstly, why not? Secondly, to learn more about these 2 (not so famous) molecular cuisine ingredients, and know what they can do to texture in food making. And, thirdly, if you can’t find Nigari, you’ll always know what to use instead. There’s always more than 1 way to get things done, don’t follow the “rules” just because “it was always done this way”. Martian Tofu (Molecular Cuisine) 200g dry Soy beans  1L Water Kappa Carrageenan (0.1% of the final Soy milk weight) Iota Carrageenan (0.2% of the final Soy milk weight) 100g Isomalt 10g white Sesame seeds 10g black Cumin seeds 10g Chives 7g Soy sauce 7g Chili infused oil 2g Seseme oil Ingredients, you’ll need Directions Prepare homemade. Soak soy beans overnight and drain thoroughly the next day. Blend soaked soy beans with 1L water. Use a powerful blender and take your time. Strain the homemade soy milk through a cheesecloth. Keep the milk. Bring the raw soy milk to simmer and cook for 10-15 min. Cool down. Measure the final weight of the milk and blend it with Kappa Carrageenan and Iota Carrageenan. Set up a double boiler and bring the internal temperature of the milk to 185F or 85C to hydrate the Carrageenans. Transfer the milk to molds of your choice and set at room temperature for about 30 min (you can put them in the fridge to make it faster). Meanwhile, you can make an Isomalt dome (check out my Isomalt video to learn more about this ingredient). Sprinkle it with cumin and sesame seeds, while it’s still sticky. Unmold the tofu, decorate it with the Isomalt dome and twisted chives, and pour over soy sauce, sesame oil and chili infused oil. Enjoy this Martian Tofu, a la Molecular Cuisine way. Tools & Ingredients, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Kappa Carrageenan Iota Carrageenan Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

Martian Tofu | MOLECULAR CUISINE Read More »

Kuzu Blueberry Tofu

Kuzu Blueberry Tofu dessert recipe

It will take you literally 15 min to make this incredible Kuzu Blueberry “Tofu” dessert. It’s very easy to make and it’s one of the most delicious, light desserts out there. And, let’s just say it right here, it’s not an actual Tofu. There’s not soy in this recipe, but the texture on the end product is very similar to silken tofu. This recipe was inspired by 2 very popular Japanese desserts, called  and Kuzukiri. In Kuzumochi only water and sugar are usually used. Instead here, I’ve decided to use a more fresh and bright ingredient – fresh blueberries. You can of course, explore your flavours and substitute it to other juices & blends. Kuzu, a.k.a. Kudzu starch is an amazing ingredient. It’s one of the most distinctive types of starches. You can learn more about it HERE. I’ve also made a video on Kuzu starch (below), showcasing this Kuzu dessert recipe. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] You can purchase Kuzu (Kudzu) starch HERE: If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

Kuzu Blueberry Tofu dessert recipe Read More »

Kuzu gnocchi

Kuzu Gnocchi recipe (Modernist gluten-free twist on tradition)

As I was going deep into learning about various culinary starches, I came across this incredible Kuzu Gnocchi recipes. Which, I of course, modified and now I present it to you. Kuzu, a.k.a. Kudzu starch is one of the most distinctive culinary starches, in terms it its properties and capabilities in cooking. Kuzu is a root derived natural starch with neutral flavour and clear appearance. Out of all the natural culinary starched, Kuzu is the only one that had a gelatineous texture, which could be used in so many ways in cooking, especially plant-based cooking. It is also, one of the few that are not sensitive to high heats and prolonged heat exposure. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Directions: Make tomato water. Just blend a few tomatoes with a little bit of water and then stain off the pulp. You can also use pulpless tomato juice. Put the tomato water back into the blender and blend in Kuzu starch until completely smooth and not Kuzu lumps are visible. Pour the Kuzu tomato mix into a small pan, bring to boil, reduce to simmer and cook for about 10 minutes on low heat, while continuously whisking. After 10 minutes, add in the cheese, rasped on a microplane. Whisk it on low heat. Transfer the Kuzu Gnocchi batter into a firm/strong piping bag. Pipe small pieces of batter right into ice cold water bath, separate individual gnocchis with scissor cuts. To warm up Gnocchi before serving, drop them in a warm broth and let them come to temperature. To serve, mix in a little be of cold-pressed canola oil, top with micro greens and toasted sesame seeds. Enjoy! You can purchase Kuzu (Kudzu) starch HERE: If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

Kuzu Gnocchi recipe (Modernist gluten-free twist on tradition) Read More »