Soylent Green isn't people--it's tasty!

If you're going to bother making something from scratch, make something you can't buy in a store or restaurant. This is tofu I made from dry soybeans, using freshly juiced spinach and cilantro as part of the liquid used in making the soy milk.

There's nothing new under the sun, so I don't think I'm actually the first, but I did "invent" this myself, and didn't get the idea from anyone else.

I was thinking about how most people soak tofu in marinades to add flavor. And I thought, shoot, since I'm making it myself, why not add stuff to the soy milk from which it's made? I tried steeping aromatics in the hot soy milk---not enough flavor. I tried an "add-in," adding minced green onions to my fresh soymilk and making tofu with it, but this wrecked the texture, turning it crumbly, and the tofu didn't hold up well in the wok. So the next step was using fresh veg juice. This worked. The flavor boost wasn't eXtreme, but it made the tofu taste seasoned all the way through, with a definite flavor to it. The texture was perfect.

I coated the cubes in cornstarch liberally doused with salt and pepper, and quick fried them in rice bran oil until crispy. Served with a wicked mixed veg* stir-fry with ginger, garlic, red pepper flakes, soy sauce, and chicken demi-glace, thickened with a touch of cornstarch, and GABA rice.

Sometimes it's discouraging to spend hours making something from scratch that you can just buy at a store for $3. But making something that you can't buy anywhere, well, that's special, and really worth the effort.