The Astronomer and I celebrated our twelfth wedding anniversary last weekend. In line with tradition, I prepared something delicious inspired by antiquated anniversary gifts. Thus far in our marriage, The Astronomer has been gifted edible interpretations of Paper, Cotton, Leather, Fruit, Wood, Sugar, Wool, Bronze, Tin, and Steel.
Since it is customary to bestow silk upon one’s beloved in recognition of the twelfth anniversary, I prepared silken tofu in a brown sugar ginger syrup. I picked up a few containers of Meiji supreme tofu from Cookbook in Echo Park and made the syrup using water, ginger, and dark brown sugar. While it’s more common to use light brown sugar or palm sugar in this preparation, I loved how the dark brown sugar’s prominent molasses notes harmonized with the ginger’s spice.
This dessert comes together in less than a half hour and can be eaten warm or cold.
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