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Tofu Skin with Ragù

Ingredients （yields : 8 servings)

  • 600 g dried tofu skin*

  • 4000 ml water, and plan for more for soaking, and possibly even more to dilute the sauce

  • 45 ml olive oil

  • 1 onion

  • 50 g celery

  • 50 g carrot

  • 3 cloves of garlic

  • 750 g minced beef

  • 10 g salt, and more if needed

  • 1 tsp ground black pepper

  • pinch of ground nutmeg

  • 400 ml milk

  • 500 ml white wine

  • 800 g San Marzano tomatoes

  • 500 ml broth

  • 1 bay leaf

  • 3 sprigs of oregano

  • 1 cup of grated Parmigiano-Reggiano

*It’s important to choose a high-quality product that withstands prolonged cooking without becoming mushy, with a hollow structure to hold the ragù well, similar to what rigatoni can do. (For guidance on how to choose.)

Realisation

  1. Soak the dried tofu skin in water until tender, about 4 hours;

  2. Mince the onion, celery, carrot, and garlic;

  3. Heat the oil in a large Dutch oven, add the onion, celery, and carrot, cook until the onion becomes translucent, about 6 minutes;

  4. Add the garlic, cook until fragrant, about 1 minute;

  5. Add the beef and cook until the meat is well crumbled and no longer pink;

  6. Add 10 g salt, 1 tsp of ground black pepper, a pinch of ground nutmeg, and the milk, then cook until the milk has completely evaporated;

  7. Add the white wine and cook until the wine has completely evaporated;

  8. Use a blender to mix the tomatoes until smooth;

  9. Add the tomatoes, broth, and bay leaf to the Dutch oven, then bring to a boil;

  10. Reduce the heat, cover, and simmer, stir occasionally for 4 hours, adding water if the sauce becomes too thick;

  11. Cut the softened tofu skin into segments, each about 5 cm long;

  12. In another pot, bring 4000 ml water to a boil, then blanch the tofu skin for 1 minute;

  13. Drain the tofu skin and add it to the ragù;

  14. Continue cooking and let it simmer for 20 minutes;

  15. Retrieve the oregano leaves and mince them;

  16. Taste the ragù and add more salt if needed;

  17. Turn off the heat, remove the bay leaf from the Dutch oven, arrange the tofu skin and ragù on plates, then sprinkle with Parmigiano Reggiano and oregano;

  18. Serve and enjoy!

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