Before you conclude that I've totally lost it, let me explain. Tofu is one of those things that people either detest, or are just okay with. Unlike other broadly disliked foods (like brussel sprouts), you never hear anyone proclaiming their unholy love for tofu. People seem to either hate it for its blandness or because of that "tofu" flavor that comes through in almost anything you make with it.
So for all you tofu haters, here's a dish where you can't taste the tofu and is far from bland. It's rich, nutty and decadent with a tart magenta gelée that "pops" both visually and flavorwise. Yes, mine looks a little ghetto because I didn't strain the gelée, but that's why you have me. To make the mistakes, so you don't have to:-)
I know this wasn't made in a terrine, and doesn't really have any ingredients associated with a traditional terrine (i.e. liver, headcheese, etc), but I honestly couldn't think of a better name for it. To prove it, here are some names I rejected:
Tofu cheese: While this is probably more accurate in terms of flavor and texture, it sounds like some kind of awful processed and vacuum sealed vegan product that doesn't need to be refrigerated.
Tofu pâté: As if tofu isn't disliked enough by itself, why not put it next to another food item that's widely reviled.
Tofu dip: Well this is getting closer, but this still has a hippie health food connotation and besides that, this is so dense that if you tried to "dip" a chip or cracker in it, you'd break it off (and we all know that's the #2 party faux pas after double dipping).
If you're still not convinced, would it help if I told you this was good for you? Tofu is a great source of protein and has been proven to lower LDL cholesterol. For those concerned about such things, it's also available in non-GMO organic varieties. Tahini is rich in manganese, calcium, Vitamin E and antioxidants and has phytosterols that help lower lower cholesterol as well.
While the red shiso/tahini combo is really what makes this dish, I realize that dried salted red shiso isn't exactly easy to find. You could also make the gelée with salted plum (ume). Oh and if you're vegetarian/vegan you could always just skip the gelée and roll the whole thing in Za'atar or Sumac.
makes 2 ramekins
📖 Recipe
Units
Ingredients
for gelée
- 3 tablespoons water
- ½ teaspoon gelatin
- 1 ½ teaspoons salted shiso dried red (or 2 leaves from Umeboshi)
- 2 teaspoons lemon juice
for terrine
- 8 ounces tofu
- 3 tablespoons tahini
- ¾ teaspoon kosher salt
- 1 teaspoon lemon juice
Instructions
- Put the water in a ramekin and sprinkle with gelatin and allow it to hydrate (about a minute). Add the shiso and microwave until it comes to a boil (about 30 seconds to 1 minute). Allow the mixture to steep until it cools down a bit. Add the lemon juice then pass the mixture through a tea strainer into 2 ramekins. Coat the sides of the ramekin with a thin layer of the mixture then refrigerate until set.
- Cut the tofu into 2 large blocks, place them in a small saucepan and add enough water to cover. Bring the water to a boil, turn down the heat and simmer for a few minutes. Drain and allow the tofu to cool to room temperature. Put each block into a cheese cloth (or several layers of paper towels), mash it up a bit, then squeeze out most of the moisture. You should be left with dryish white curds.
- Add the curds to a food processor along with the tahini, salt and lemon juice and process until smooth, scraping down the sides of the bowl at least once.
- Using a rubber spatula, spread the mixture a small amount at a time into each ramekin smoothing off each layer and building it up slowly to avoid air pockets. Refrigerate for at least an hour to set (should be the texture of cold cream cheese).
- Remove the ramekins from the fridge and place briefly in a hot water bath to release from the ramekin and invert onto a serving plate. Serve with crackers or bread.
executive gifts says
All your recipes and photos here looks mouth-watering. I thought that this are real cakes that is made of flour and milk. But they are tofu and vegetables. Very right for vegetarians like me.
executive gifts says
All your recipes and photos here looks mouth-watering. I thought that this are real cakes that is made of flour and milk. But they are tofu and vegetables. Very right for vegetarians like me.
Peter says
Marc, I do eat tofu but I won't cook with it. There are many (such as yourself) who will do it more justice than I ever could.
Having said that, next time I'm in NYC, I await your tofu tasting evening!
Peter says
Marc, I do eat tofu but I won't cook with it. There are many (such as yourself) who will do it more justice than I ever could.
Having said that, next time I'm in NYC, I await your tofu tasting evening!
We Are Never Full says
i really wish i grew up on tofu b/c i do understand that it's misunderstood, but i feel like i need to go to a tofu cooking school to really "get it". it's just one of those things that i'm kind of afraid to cook w/ beyond a certain point. i hate to admit that, but i want to change. I REALLY WANT TO! this dessert looks beautiful.
We Are Never Full says
i really wish i grew up on tofu b/c i do understand that it's misunderstood, but i feel like i need to go to a tofu cooking school to really "get it". it's just one of those things that i'm kind of afraid to cook w/ beyond a certain point. i hate to admit that, but i want to change. I REALLY WANT TO! this dessert looks beautiful.
Christie @ fig&cherry says
I heart tofu, but am not clever enough to do something of this magnitude. Awesome.
Christie @ fig&cherry says
I heart tofu, but am not clever enough to do something of this magnitude. Awesome.
White On Rice Couple says
I'm a tofu lover, so you can see that I love this dish already! I really also a big fan of red shiso. I grew some last summer and I can't wait to grow more this year. I can see a big batch of red shiso gelee in my future....
White On Rice Couple says
I'm a tofu lover, so you can see that I love this dish already! I really also a big fan of red shiso. I grew some last summer and I can't wait to grow more this year. I can see a big batch of red shiso gelee in my future....
Marc Matsumoto says
Chinatown has a number of places that sell fresh tofu out of tubs, there's also a guy with a cart on canal around centre. Cho Dang Gol makes their own tofu to serve in their restaurant and I've never tried, but I bet you could get them to sell you some. And I know I've seen fresh tofu for sale at stores in Queens.
colloquial cook says
Where??!
diva says
this looks like a pudding! anyway i have my handup. i'm all for tofu, even if my friends look at me with expressions of disgust. this is lovely. i like the gelee top. thanks for the recipe!x
diva says
this looks like a pudding! anyway i have my handup. i'm all for tofu, even if my friends look at me with expressions of disgust. this is lovely. i like the gelee top. thanks for the recipe!x
Marc Matsumoto says
Yep I often use frozen and rehydrated tofu as a ground meat substitute. I actually figured this one out entirely by accident after my fridge froze a block of tofu.
Marc Matsumoto says
Making your own tofu is impressive. I've thought about it as I love fresh tofu, but we can get pretty descent fresh tofu here so I haven't tried it yet.
Marc Matsumoto says
Hi Elra, I'm familiar with tempe and seitan and other meat substitutes as I tried being a vegetarian for about 6 months once, but I have to say I like tofu the best because of it's versatility.
jean says
I love tofu.when I was pregnant I even had craving for tofu.theres so many different types and so much you can do with it.try freezing it to change the texture.and ..i could go on and on but i wont bore you..
jean says
I love tofu.when I was pregnant I even had craving for tofu.theres so many different types and so much you can do with it.try freezing it to change the texture.and ..i could go on and on but i wont bore you..
veggiebelly says
This looks so beautiful! At first I thought it was dessert! I'm all over the dish, I'm looking forward to trying it.
veggiebelly says
This looks so beautiful! At first I thought it was dessert! I'm all over the dish, I'm looking forward to trying it.
Hélène says
Since I like tofu I have to say that this is beautiful. Well plated.
Natasha aka 5 Star Foodie says
This is the most gourmet tofu creation I have ever seen!
Daily Spud says
You've certainly got an interesting sounding combination there Marc. I do like tofu (heck, I even made my own tofu once!) but it does need to have other flavours thrown at it. As it happens, I bought some umeboshi plums lately but have never used them, so I might just give them a whirl in some variation of that recipe you've got there...
The Duo Dishes says
Adore tofu, but rarely offered it in a fancy presentation such as this. How can we not try it?
Holly says
I have a vegan client who likes tofu, we are always looking for new recipes. Thanks
Hélène says
Since I like tofu I have to say that this is beautiful. Well plated.
Natasha aka 5 Star Foodie says
This is the most gourmet tofu creation I have ever seen!
Dana says
This is a very interesting and inventive recipe! (I am one of those weird people who loves tofu.) I hate to be a vegetarian buzz kill, but if it your dish contains gelatin, it is not vegetarian. Gelatin is made from cow hooves.
Zoë François says
This sounds amazing! A chef I used to work with loved to cook with Shiso and I haven't thought to play with it in years.
The Wind Attack says
Great presentation and sounds great. looks a lot like cream cheese in the picture.
colloquial cook says
sorry marc, the wrong address was still in....
Colloquial Cook says
"Tofu pâté" 😀
Oh, poor thing!
I absolutely love tofu for all you can make with it, including soft airy banana mousse in two seconds with the silken version. Have you tried that? Tofu in itself must feature in my bento at least three times a week 🙂 go tofu!
Daily Spud says
You've certainly got an interesting sounding combination there Marc. I do like tofu (heck, I even made my own tofu once!) but it does need to have other flavours thrown at it. As it happens, I bought some umeboshi plums lately but have never used them, so I might just give them a whirl in some variation of that recipe you've got there...
The Duo Dishes says
Adore tofu, but rarely offered it in a fancy presentation such as this. How can we not try it?
Hayley says
I love this, and it looks so beautiful. Thanks for a vegetarian recipe, I'll have to try it out!
Holly says
I have a vegan client who likes tofu, we are always looking for new recipes. Thanks
cindy says
I love tofu! YUM!!!!
All kinds, soft, firm, mushed, stewed, etc. I'll definitely try the recipe 🙂
Dana says
This is a very interesting and inventive recipe! (I am one of those weird people who loves tofu.) I hate to be a vegetarian buzz kill, but if it your dish contains gelatin, it is not vegetarian. Gelatin is made from cow hooves.
Pepy says
I have been using silken tofu lately for my husband, due to his allergic to cow's dairy products. Recently, I combined silekn tofu with brown rice macaroni, to make fake cheese macaroni
Zoë François says
This sounds amazing! A chef I used to work with loved to cook with Shiso and I haven't thought to play with it in years.
helen says
"Potted tofu" comes to mind, though I think "terrine" is the winner.
manggy says
I totally had the wrong idea when I saw the pic and thought it was a dessert terrine, heh heh 🙂 As for me... I think the right way to prepare tofu is not to be shy with flavor! (Will have to find out what shiso tastes like, though)
Elra says
I grew up of eating tofu, and am still eating it until now. I also grew up eating tempe (are you familiar with tempe)? I must admit that I love both of them very much. Tempe has more flavor and nice texture then tofu!
Your recipe for tofu is interesting, look beautiful. Very clever that you added tahini to the recipe.
Cheers,
Elra
The Wind Attack says
Great presentation and sounds great. looks a lot like cream cheese in the picture.
colloquial cook says
sorry marc, the wrong address was still in....
Colloquial Cook says
"Tofu pâté" 😀
Oh, poor thing!
I absolutely love tofu for all you can make with it, including soft airy banana mousse in two seconds with the silken version. Have you tried that? Tofu in itself must feature in my bento at least three times a week 🙂 go tofu!
Hayley says
I love this, and it looks so beautiful. Thanks for a vegetarian recipe, I'll have to try it out!
cindy says
I love tofu! YUM!!!!
All kinds, soft, firm, mushed, stewed, etc. I'll definitely try the recipe 🙂
Pepy says
I have been using silken tofu lately for my husband, due to his allergic to cow's dairy products. Recently, I combined silekn tofu with brown rice macaroni, to make fake cheese macaroni
helen says
"Potted tofu" comes to mind, though I think "terrine" is the winner.
manggy says
I totally had the wrong idea when I saw the pic and thought it was a dessert terrine, heh heh 🙂 As for me... I think the right way to prepare tofu is not to be shy with flavor! (Will have to find out what shiso tastes like, though)
Elra says
I grew up of eating tofu, and am still eating it until now. I also grew up eating tempe (are you familiar with tempe)? I must admit that I love both of them very much. Tempe has more flavor and nice texture then tofu!
Your recipe for tofu is interesting, look beautiful. Very clever that you added tahini to the recipe.
Cheers,
Elra