Two recent workshops brought tofu to 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 lead us to evolving 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.
