Gluten-free penne with smoked tofu and cabbage is one of the dishes from the Tofu Menu for “Building the menu”.
I present them to you in a “finger food” version accompanied by a vegan Milk Punch, with soy milk, to show you the versatility of tofu, too often unjustly opposed.
It is believed that milk punch was first created in the 1600s, reaching the height of its popularity between the 1700s and the mid-1800s.
Its mass appeal has been attributed to Aphra Behn, a 17th-century English writer, who mentioned punch in one of her plays and was thought to be its creator.
The first written evidence of this drink was found in a 1711 cookbook by Mary Rockett.
Benjamin Franklin created his recipe for milk punch and enclosed it in a letter to one of his acquaintances in 1763.
His was a rather strong creation, which today’s bartenders have softened, using only a selected number of Franklin’s ingredients.
Queen Victoria loved the drink so much that she employed a special company to supply it to the royal family
There are two types of milk punch:
– The first with bourbon, or brandy, very popular in 18th-century New Orleans and is the recipe that follows.
– The second type is called English milk punch, or clarified milk punch, where the milk is usually hot when added to a mixed cocktail, causing it to curdle.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Stove
- Cuisine: Contemporary
- Seasonality: Autumn, Winter
Ingredients
- g penne rigate
- 125 g tofu
- 3 drops liquid smoke
- to taste paprika
- 10.6 oz savoy cabbage
- to taste sesame oil
- 3 tbsps soy sauce
- 1/2 nori seaweed
- 1 tbsp miso
- to taste salt and pepper
- 1 oz Bourbon (or cognac)
- 0.5 oz maple syrup
- 2.3 oz soy milk
- 3 drops vanilla essence
- to taste nutmeg
Steps
Marinate the tofu with paprika and liquid smoke for at least 3 hours.
Stir-fry the finely sliced cabbage in sesame oil with scallion, nori seaweed, miso, salt, and pepper.
Add 1/2 glass of water and stew covered for 20 minutes. Add the diced tofu and let it flavor for a few minutes.
Cook the gluten-free penne al dente, then add them to the cabbage and tofu, with the soy sauce.
Add ice and all ingredients to the shaker.
Shake and serve with a sprinkle of nutmeg.
If you wish, you can use already smoked tofu.
