Fwd: NYC - Two Ingredients, Too Delicious

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I thought you guys might find this interesting; I was also happy to observe that they were using a Champion to grind--(as I'm sure owners here will concur) good machine!

NYC - Two Ingredients, Too Delicious

Follow us on Twitter April 6, 2011 | New York

Soy Genius

En Japanese Brasserie's Soy Milk and Tofu Recipes

We’ve heard that food is the new indie music: Cool points for the obscure, experimental, and ability to incorporate at least one person with a thick beard.

So, to impress our hirsute hipster pals, we’re whipping up our own vegan basics.

In today’s videos, En Japanese Brasserie executive chef Abe Hiroki and co-owner show us how to execute both soy milk (above) and silken tofu. The processes are surprisingly simple but do require precision and technique (don’t beat yourself up if it’s not perfect the first time).

If you’ve been to En, you know the tofu rules. But we also feel good supporting a restaurant that’s already raised more than $100,000 for Japanese earthquake relief.

And that’s a universal crowd-pleaser.

En Japanese Brasserie, 435 Hudson Street, at Leroy Street (212-647-9196 or enjb.com). Want to make your own donation to the efforts in Japan? We recommend The Salvation Army, Mercy Corps, and ShelterBox.

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It’s (finally) a beautiful day in the neighborhood. Make like Mr. and say hi to your neighbors in a lightweight spring sweater. Solid and striped varieties are up to 55% off today on our sample sale site.

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