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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 Jesse Alexander 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.