
Fried Tofu & Preserved Mushrooms
2h 50m
The Fried Tofu & Preserved Mushrooms is a very elegant vegan dish, perfect to impress your loved ones! Not only is it beautiful, but it is also extremely tasty!
It perfectly combines different textures and flavors, creating a unique tasting experience.
It is perfect as it is, but also pairs really well with a chilled glass of wine or refreshing cocktails, such as martinis or spritzers!
Want to make your own tofu? Find it here on CREME!
Slice 2 leeks
Add 2 tbsp of vegetable oil to a saucepan over medium heat
Add the leeks to the saucepan and sweat them
Add 1 tbsp of salt
Add ¾ cup of sugar and stir until the leeks are caramelized
Turn down the heat to low and add ¼ cup of apple cider vinegar
Add ⅓ cup of mushroom garum
Add 1⅓ cups of water. Simmer over low heat for 1h until it reduces by 2/3
Pick the leaves from 1 bunch of parsley and 1 bunch of rosemary
Fill a large saucepan with water and bring to a boil
Prepare an ice bath
Add the leaves to the pan, making sure they are all covered with water. Boil them for 1m, until they turn a bright green color
Transfer the herbs in the ice water to cool
Place the herbs into a colander
Squeeze out the remaining water
Place the herbs in a blender and add 200 ml of 80 °C vegetable oil. Blend for 20m, until you obtain a bright green oil
Pass the oil through a strainer. The parsley and rosemary oil is ready
Strain the liquid and put it back into the saucepan
Add 2 tbsp of vegetable oil to a frying pan over low heat
Add 4 cups of clean morels and sweat them until they just begin to release liquid
Add the leek broth
Fill a pasteurized jar with the morels. Pour the liquid into the jar until the morels are fully covered. The preserved morels are ready
Trim, peel, and cut 100 g of kohlrabi into a fine julienne
Trim and halve 100 g of brussel sprouts
Mix ¼ cup of cornstarch, ¼ cup of potato starch and 1 tsp of salt in a tray
Cut 454 g of firm tofu into large cubes. Dredge them in the flour mix
Fill a frying pan ¼ of the way with vegetable oil and bring it to 177 °C over medium heat. Add the tofu cubes and fry them for 40s until crispy, but not golden
Transfer the tofu to a tray lined with paper towels to remove excess oil. Season to taste
Plate the tofu cubes. The fried tofu is ready
Add 1½ tbsp of the Parsley & Rosemary Oil to a pan over medium heat. Sautée the brussel sprouts until they start to become bright green
Add 1 cup of the Preserved Morels and ¾ cup of its broth. Bring it to a boil and turn off the heat
Plate 1 piece of the Fried Tofu in the center of each serving bowl. Arrange the ¼ of the cooked Preserved Morels around it
Add ¼ of the brussel sprouts and drizzle 1 tbsp of the cooking liquid over them
Drizzle some of the Parsley & Rosemary Oil to taste over the brussel sprouts and mushrooms. Place the kohlrabi on top of the tofu
The fried tofu & preserved mushrooms is ready! Enjoy!
Yield 4 portions
Kohlrabi
100 gBrussel Sprout
100 g
Preserved Morels
Clean Morels Mushroom
4 cupsLeek
2Mushroom Garum
⅓ cupApple Cider Vinegar
¼ cupVegetable Oil
4 tbspWhite Sugar
¾ cupSalt
1 tbspWater
1⅓ cups
Parsley & Rosemary Oil
Rosemary
1 bunchParsley
1 bunchVegetable Oil
200 mlWater
3 l
Fried Tofu
Firm Tofu
454 gCornstarch
½ cupPotato Starch
½ cupVegetable Oil
¼ of a frying panSalt
1 tsp
Equipment
Pickling Jar
Thermomix
Probe Thermometer