For the Tofu
100 grams of soybean grits
Three times its volume in water
1 sheet of unsalted gelatin or 1 gram of agar-agar
For the Sauce
1 tablespoon of truffle juice (stock where truffles are preserved)
10 grams of truffle shells (truffe perules)
2 tablespoons of veal stock (additional recipe)
1 tablespoon of soy sauce
1 pinch of freshly ground black pepper
For the Tofu
100 grams of soybean grits
Three times its volume in water
1 sheet of unsalted gelatin or 1 gram of agar-agar
For the Sauce
1 tablespoon of truffle juice (stock where truffles are preserved)
10 grams of truffle shells (truffe perules)
2 tablespoons of veal stock (additional recipe)
1 tablespoon of soy sauce
1 pinch of freshly ground black pepper
For the Tofu
Allow the soybean grits to soak in water for 8 hours
No blender, blend the soybean grits with the remaining water for approximately 5 minutes to obtain a thick and homogeneous cream
Add an additional 300 milliliters of water
Heat the mixture over low heat without boiling for 10 minutes
Cool it down by wrapping it in cheesecloth and squeezing out all the liquid (which is soy milk)
Bring the soy milk to a simmer and remove from heat when it reaches 70-75°C
Dissolve the gelatin or agar-agar in a little warm water and add it to the soy milk, mixing gently three times
Place the tofu cubes on a strainer lined with cheesecloth and let them drain for a few minutes
The soy cheese or tofu is now ready
For the Sauce
Heat the ingredients over low heat for 20 minutes
Cover the tofu with the sauce and serve.
