
Tofu Coney Island
14h 20m
This vegetarian dish is full of flavor and really easy to make.
It was actually going to be a tofu dish, and the mushroom chilli on top was a different dish. But I realized that the two would be really good together. The tofu dish wasn't coming together. I couldn't figure it out. But when I combined those two, and I had already made the chilli vegetarian, it was a match made in heaven. Then, we realized if we just sprinkled some white onions on top and some classic yellow mustard, it's almost like eating a Coney Island hot dog, you know? With chilli on a dog.
Thinly slice 1 cup of garlic cloves
Bring water to a boil
Put the garlic into the boiling water. Poach it for 10m until transparent
Strain the poached garlic. Set aside
Add ⅔ cup of soy sauce and ⅓ cup of white vinegar into a pot
Add 7 tbsp of white sugar and simmer until it is dissolved
Add ¼ cup of katsuobushi. Bring to a boil and remove from the heat
Strain the marinade and pour it over the poached garlic
Let it cool down until it reaches room temperature
Place it in the refrigerator overnight, uncovered, to enhance the flavors
The pickled garlic is ready
Finely mince 454 g of trimmed white button mushrooms
Add ¾ cup of vegetable oil to a frying pan over low heat. Add 1 diced white onion and cook for 40m until soft, dark and sweet, stir once in a while
Add 2 tbsp of minced ginger
Add 1 tbsp of minced garlic. Cook for 15m until the ginger and the garlic are fully cooked
Add the white bottom mushrooms and stir
Cook until the moisture has evaporated
Add 2 tbsp of soy sauce
Add ½ cup of ketchup
Add salt to taste and mix
Add 3.5 oz of trimmed beech mushrooms and 1 tbsp of lemon juice
Add ¼ cup of the pickled garlic liquid
Add ¼ cup of miso and stir until well incorporated
Add 3 tbsp of mirin. Cook over low heat for 25m until the flavors are incorporated. The mushroom chilli is ready
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
Place 8 pieces of the fried tofu on a plate. Add 4 tbsp of the mushroom chilli
Add 1 tbsp of diced white onion and 1 tbsp of sliced scallion
Drizzle yellow mustard to taste. The Tofu Coney Island is ready
Enjoy!
Yield 2 portions
Diced White Onion
1 tbspDiced Scallion
1 tbspMustard
To taste
Pickled Garlic
Garlic
1 cupKatsuobushi
¼ cupSoy Sauce
⅔ cupVinegar
⅓ cupWhite Sugar
7 tbspWater
To cook
Mushroom Chilli
Trimmed White Button Mushroom
454 gTrimmed Beech Mushrooms
99 gMiso
¼ cupMirin
3 tbspSoy Sauce
2 tbspMinced Garlic
1 tbspMinced Ginger
2 tbspKetchup
½ cupLemon Juice
1 tbspDiced White Onion
1Vegetable Oil
¾ cupSalt
To taste
Fried Tofu
Firm Tofu
454 gCornstarch
½ cupPotato Starch
½ cupVegetable Oil
¼ of a frying panSalt
1 tsp
Equipment
Probe Thermometer