Fried Tofu & Preserved Mushrooms

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!