Dippers, curry and coffee caramel: Tofu recipes from Yotam Ottolenghi | Food

Tofu is often praised for its versatility and ability to take on other flavors. It may sound like I’m hooking it up with slight praise, but far from it – I find the difference in texture between firm and silky tofu, for example, just a little wonderful. Firm tofu, for which soy milk is curdled and squeezed with all of its moisture, retains its shape when cooked, making it ideal for stir-fries, barbecues, kebabs, and more. With silken tofu, on the other hand, soy milk is not curdled or pressed, so it retains all of its moisture and crumbles and collapses easily in salad dressings, sauces, desserts, etc. So today, three recipes to show just how high praise actually being sponge-like and versatile is.

Spicy sambal tofu with cashews and ginger pickle (photo above)

It is a very spicy dish that begs to be served with white rice. If you marinate the tofu the night before, it will absorb more of the marinade. I would also recommend making extra pickles as they keep for weeks in the fridge and go wonderfully with everything from rice and fish to salads. I roasted store-bought roasted cashews a second time, as I find they are usually never roasted to their full potential until packaged.

Preparation 35 mins
Marinate 30 min +
cook 50 mins
Serves 2

For the tofu
1 x 280-300g extra firm tofu
2 cloves garlic, peeled and crushed
2 tablespoons of soy sauce
1 lime
, squeezed, to obtain 1 tbsp
100g of roasted salted cashews
1 teaspoon of olive oil
Salt
300 ml sunflower oil

For the ginger pickle
20 g of fresh ginger, peeled and thinly sliced ​​into matchsticks
1 lime, squeezed, to obtain 1 tbsp
½ teaspoon of maple syrup
¼ teaspoon of salt

For the sambal
60 ml olive oil
300g shallots
, peeled and finely diced
6 cloves of garlic, peeled and finely chopped
30g large fresh red peppers, finely chopped (remove and discard the pith and seeds if you prefer less heat)
3 fresh makrut lime leaves, finely chopped
2 star anise
5¼ c. Tbsp (20g) fresh cilantro, picked leaves and finely chopped stems
2g hot dried peppers, or soft, finely chopped
1½ teaspoon caraway seeds
1 teaspoon of ground turmeric
3 tablespoons of tomato paste
1½ tsp. Maple syrup
150 ml of water

Dry the tofu with a kitchen towel, then first cut the block in four crosswise, then cut each quarter in thirds lengthwise, so that you end up with 12 large cubes. Cut each cube in half, then put them in a small tray. In a small bowl, combine the garlic, soy sauce and lime juice, pour the mixture over the tofu in the tray and toss to coat the cubes, making sure they are covered on all sides, and marinate for at least 30 minutes. , basting at least twice during this time.

Heat the oven to 170 ° C (150 ° C fan) / 325 ° F / gas 3. Combine the cashews in a small bowl with the teaspoon of oil and a quarter of a teaspoon of salt, place on a small tray covered with parchment paper, then bake for 12 minutes, until they turn a dark brown color and look like they’ve spent a day sunbathing at the beach, but they don’t are not actually burned. Set aside to cool.

Combine all the ingredients for the ginger pickle in a small bowl and set aside.

Put the olive oil for the sambal in a large sauté pan over medium-high heat, then add the shallots, garlic, fresh red peppers, lime leaves, star anise and chopped cilantro stems. Cook, stirring frequently, 20 minutes, until golden brown and crispy.

Meanwhile, put the sunflower oil in a small saucepan over medium-high heat and, leaving the excess marinade in the pan, fry the tofu in two or three batches for about two minutes, until that it be golden with slightly dark edges. Return the fried tofu to its marinade, toss to coat and set aside.

Stir the dried peppers, caraway seeds, turmeric, tomato paste, maple syrup and a teaspoon of salt into the sambal pan and cook, stirring frequently, for five more minutes. Add water, mix well, then cook for another minute. Take the tofu out of its marinade (which can now be discarded), add it to the mixture and stir gently to coat it.

Stir the reserved cilantro leaves into the ginger pickle, then place the tofu in a medium dish. Spread a little pickle and cashews on top and serve with the rest in two bowls on the side.

Beer-breaded salt and vinegar tofu with leftover herbs and tofioli

Yotam Ottolenghi's salt and vinegar tofu with leftover herbs and tofioli.
Yotam Ottolenghi’s salt and vinegar tofu with leftover herbs and tofioli.

Tofioli is a combination of two words, tofu and aioli, and it looks so much like aioli that anyone would be hard-pressed to guess that it is egg-free. If you want to go ahead, marinate the tofu overnight and prepare the kelp salt ahead of time. However, the dough should be prepared just before frying: the colder it is, the crispier it will be.

Preparation 20 mins
Marinate 30 min +
cook 40 mins
Serves 2, generously

For the tofu
300g firm tofu
90 ml of apple cider vinegar
3 tablespoons of soy sauce

For the tofioli
150g silken tofu
3 tablespoons of apple cider vinegar
, plus a supplement to serve
30g of coriander, coarsely chopped
2 cloves garlic, peeled
150 ml rapeseed oil (or other neutral oil)
Salt and black pepper

For dredging
50g all-purpose flour
¾ tablespoon of ground coriander

For the seaweed salt
1 tablespoon of kelp or nori flakes
1 teaspoon of salt in flakes

For the dough
50g all-purpose flour
50g of cornstarch
2 teaspoons of kelp
or nori flakes
¾ teaspoon of star fruit
seeds (AKA ajwain)
1 cup of cold beer

To fry and serve
1 liter of rapeseed oil (or other neutral oil), for frying
2½-3 tsp. Tbsp (10g) cilantro leaves
2½-3 tsp. Tbsp (10g) parsley, picked up, removing hard stems

Pat the tofu dry and squeeze to remove any excess liquid, if necessary. When dry, quarter the block of tofu lengthwise, so that you have four equal rectangles, then cut each piece crosswise once, making eight smaller rectangles. Cut each of these once diagonally, so that you end up with 16 triangles.

In a medium-sized, high-sided platter, large enough to hold all of the tofu triangles in a single layer, combine the vinegar and soy sauce to make a marinade, then lay down the tofu and swirl the platter so that everything is covered with. marinade. Reserve at least 30 minutes and ideally an hour (or all night).

Meanwhile, put all the tofioli ingredients in a food processor, season with a teaspoon of salt and a good grind of pepper, then blitz until smooth and speckled with green. Pour into a bowl, cover (I use reusable paper towels) and refrigerate until needed.

Put the liter of oil in a medium saucepan and heat it over medium heat. While the oil is heating, mix all the dredging ingredients with a quarter of a teaspoon of salt. Once the oil is hot, coat the tofu triangles in the dredge flour, then fry them in batches for about two minutes at a time, drain on a kitchen towel and let cool.

Meanwhile, make the seaweed salt by mixing all the ingredients in a bowl, then set aside.

To make the batter, combine all the dry ingredients in a medium bowl with a quarter teaspoon of salt, then stir in the cold beer until well incorporated. While the mixture is still very cold, dip the tofu triangles in the batter, to coat them, fry them in batches for five to seven minutes, until golden brown and crisp all over, then drain. on a tea towel. Dip the cilantro and parsley leaves into the batter, fry them until crisp – this will only take about 30 seconds – and drain them on a kitchen towel. Pour small spoonfuls of any remaining batter into the hot oil to make leftovers, then drain when crisp.

To serve, arrange the tofu, fried herbs and leftovers on a large platter, sprinkle a little seaweed salt and the reserved vinegar, if desired, and serve with the tofioli on the side.

Coconut flan and tofu with coffee caramel

Coconut flan and tofu from Yotam Ottolenghi with coffee caramel.
Coconut flan and tofu from Yotam Ottolenghi with coffee caramel.

All the wobbling without an egg cracking: the vegan wonder of tofu! This should take in the refrigerator overnight, so start the day before serving.

Preparation 10 minutes
cook 55 mins
Together Overnight
Serves 8

120g caster sugar
1½ teaspoon instant coffee powder
(no granules)
Salt
1 x 320
ml canned condensed coconut milk
1 x 400
ml canned coconut cream
1 bag of 300g silken tofu, drained
1 teaspoon of vanilla bean paste
25g of tapioca starch (no tapioca flour)

Heat oven to 170 ° C (150 ° C fan) / 325 ° F / gas 3, and place in a non-stick 20cm x 20cm square nonstick pan (or similar sized baking dish) to reheat – do not do not use a spring mold, nor the caramel will escape later.

For the caramel, put the sugar in a large saucepan over medium heat and cook for about eight minutes: resist the urge to stir, and instead turn the pan until the sugar has melted. Continue cooking and swirl slowly until the sugar turns a dark amber color, then quickly remove the hot pan from the oven and pour in the caramel, tilting the pan as you go so that it spreads out. and evenly covers the base. Sprinkle the coffee powder evenly over the caramel, then sprinkle with a quarter teaspoon of salt and set aside for five minutes to let the caramel cool.

Put the condensed coconut milk, coconut cream, silken tofu, vanilla, tapioca starch and an eighth of a teaspoon of salt in a blender and blitz on high speed for about 30 seconds, until completely smooth. Pour the tofu cream into the pan, then transfer the pan to a larger, high-sided baking sheet and place in the oven, keeping the door open for now.

Carefully pour boiling water into the larger dish so that it rises halfway up the sides of the flan pan, then close the oven door and cook for 45 minutes, or until the surface is taken, but the custard still has a good wobble (it will settle further in the refrigerator). Carefully lift the can out of its hot water bath, let it cool slightly, then refrigerate overnight.

The next day, take the mold out of the refrigerator 15 minutes before serving it and run a knife all around the edges of the custard to release it from the sides. Place a large lip dish on top of the mold, then quickly turn everything over so that the custard is on the dish. Pour into bowls and serve immediately.


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