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I mentioned this in my Adventure Time Sushi post but I decided to make a whole tutorial on it. Here is what you will need -
Tofu Sheet Recipe:
1/4-1/2 Block of Tofu (soft - not silken works best)
1/2-1 tbl Cornstarch
1/2-1 tbl Liquid Food Dye (I used chlorophyll for this example)
1/4 tsp Iodized Salt
A few teaspoons of Flavor-less Oil (to coat the bottom but not to make it oily)
Tools List:
1 Rubber Spatula (for lifting the sheet)
1 Rubber Spatula (used for mixing)
1 Food Processor
1 Medium-sized Pan (that heats well)
1 Lid for the pan (preferably clear)
Step 1. Mix your liquid food dye with the cornstarch. Put the liquid in a ramekin or cup first and then add your cornstarch. Stir it into a slurry and set aside.
Step 2. Break up your tofu but don't squeeze it out. Simply place it in a food processor and sprinkle with a bit of salt. Pour your slurry over it but just remember that the end result will be a much lighter color than what you started with. Get as much of the liquid onto the tofu and then puree it. There might be some color around the rim that hasn't been fully incorporated so you will need a small rubber spatula to mix it thoroughly. It should look like this -
Step 3. Oil your pan lightly and set it on the eye but don't light the fire yet. Spread your tofu around as smoothly as possible and if you have a large and round Wilton cutter then you can try to use it as your mold and guide. Just try to spread it as thinly and evenly as possible without having any holes. Place the lid on top of the pan and then set the heating level on low. Wait until it starts to steam and sputter a bit and then you can remove the top. Let that cook for a few minutes until the top has firmed completely. It won't be completely round, but if you want it to be you can take a smaller plastic top (as in from a crock pot) and place it in the middle while it is still steaming. Once the edges firm up you can remove it carefully and then cut it more easily from the ridges. If you're making the crown like I did, then you have to use water in place of the dye and add a bit of turmeric. Carefully scrape along the ridges with the bigger spatula, being careful with the center. Place it onto a plate and repeat the process until you have as many different egg sheet colors as you want.
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| Four tofu sheets and one Lightlife Smartdog |
Tofu Sheet Recipe:
1/4-1/2 Block of Tofu (soft - not silken works best)
1/2-1 tbl Cornstarch
1/2-1 tbl Liquid Food Dye (I used chlorophyll for this example)
1/4 tsp Iodized Salt
A few teaspoons of Flavor-less Oil (to coat the bottom but not to make it oily)
Tools List:
1 Rubber Spatula (for lifting the sheet)
1 Rubber Spatula (used for mixing)
1 Food Processor
1 Medium-sized Pan (that heats well)
1 Lid for the pan (preferably clear)
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| Slurry for the Pig Face |
Step 1. Mix your liquid food dye with the cornstarch. Put the liquid in a ramekin or cup first and then add your cornstarch. Stir it into a slurry and set aside.
Step 2. Break up your tofu but don't squeeze it out. Simply place it in a food processor and sprinkle with a bit of salt. Pour your slurry over it but just remember that the end result will be a much lighter color than what you started with. Get as much of the liquid onto the tofu and then puree it. There might be some color around the rim that hasn't been fully incorporated so you will need a small rubber spatula to mix it thoroughly. It should look like this -
Step 3. Oil your pan lightly and set it on the eye but don't light the fire yet. Spread your tofu around as smoothly as possible and if you have a large and round Wilton cutter then you can try to use it as your mold and guide. Just try to spread it as thinly and evenly as possible without having any holes. Place the lid on top of the pan and then set the heating level on low. Wait until it starts to steam and sputter a bit and then you can remove the top. Let that cook for a few minutes until the top has firmed completely. It won't be completely round, but if you want it to be you can take a smaller plastic top (as in from a crock pot) and place it in the middle while it is still steaming. Once the edges firm up you can remove it carefully and then cut it more easily from the ridges. If you're making the crown like I did, then you have to use water in place of the dye and add a bit of turmeric. Carefully scrape along the ridges with the bigger spatula, being careful with the center. Place it onto a plate and repeat the process until you have as many different egg sheet colors as you want.
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| Spreading the paste |
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| Before cooking |
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| Finished sheet |
Enjoy!
Signed,
<3 Bou Shin <3
That's SO cool! I'm afraid I'll be an absolute #FAIL but I'm gonna try someday anyway!
ReplyDeleteHaha, thank you. And don't worry Gnoe - whether you're making vegan or non-vegan egg sheets, the first few will most likely suck. If you're ever worried about cutting it and it being sturdy for your first time - use medium-firm tofu. ^^
ReplyDeleteIf you want to make any of your egg dishes taste more egg-like, just add "black salt". It's a sulfurous tasting and smelling volcanic salt...you might find it in Indian groceries or online as "Kala namak". It's been cropping up in lots of vegan recipes lately!
ReplyDeleteThanks a lot, Megan! ^^ I've been wanting to get some black salt lately for my mum's boiled "eggs"!
DeleteThanks for the awesome tutorial Bou. :)
ReplyDeleteNo problem Susmitha! ^^ I hope you get to try it out soon!
Delete