Mr Muscle Campaign – July-August

Tofu Tempura with Sour Cucumber Purée & Seaweed Ash

Eddie Shepherd, author of Modernist Vegetarian
Serves: 4
Download PDF

Ingredients

  • SOUR CUCUMBER FLUID GEL
  • Cucumber juice 600ml (freshly juiced)
  • Caster sugar 120g
  • Citric acid 8g
  • Ascorbic acid 8g
  • Agar Agar 7g
  • MARINATED TOFU
  • Plain firm tofu 240g
  • Kombu 1 Stick / 12g
  • Dried shiitake 50g
  • Boiling water 500ml
  • Dried thyme 1tsp
  • Tamari 80g
  • Rice wine vinegar 2 tbsp
  • TEMPURA BATTER
  • Methylcellulose slurry (1.5g Methylcellulose F50 Hydrated in 100ml just boiled water) 100ml
  • Water 210ml
  • Vodka 85ml
  • Plain flour 125g
  • Chinese 5 spice 2tsp
  • Dried chilli a pinch
  • Salt a pinch
  • SEAWEED ASH
  • Dried Dulse 20g
Profitability
low

Method

  1. SOUR CUCUMBER FLUID GEL
    - Set 300ml of cucumber juice to one side.
    - Mix together remaining cucumber juice, caster sugar, citric and ascorbic acid, and agar agar.
    - Bring to a simmer whilst whisking and hold for a couple of minutes before removing from heat
    - Slowly pour the cold cucumber juice into the mixture, transfer to a container and put in the fridge for a couple of hours until it sets to a gel
    - Blend set gel to make a puree using a stick blender, then place in a squeeze bottle and refrigerate.
  2. MARINATED TOFU
    - Prepare marinade: combine kombu, dried shiitake and dried thyme in a bowl, and pour boiling water over
    - Add tamari and rice wine vinegar and leave the mixture to soak for one hour
    - Strain marinade liquid and set to one side
    - Cut plain tofu into 2.5cm cubes, put in marinade and refrigerate overnight.
  3. TEMPURA BATTER
    - Mix all liquids together and stir well
    - Combine flour with the spices and salt in a bowl
    - Whisk liquid into flour until smooth
    - Strain batter to remove any lumps
    - Pour into a cream whipper and charge with two CO2 chargers. Chill, ideally for around two hours
    - To cook the tofu, heat deep frying oil to 190°C
    - Dip marinated tofu first into flour and shake off excess
    - Spray batter into a bowl and dip tofu in. Drop in fryer and cook for 2-3 mins until crispy
    - Drain off excess oil on paper towel
  4. SEAWEED ASH
    - First place dried dulse seaweed into a metal bowl.
    - With a blow-torch, burn the dulse until it no longer flames but glows red.
    - Allow the burnt dulse to cool, then carefully place the ash in a spice grinder and blend it to a powder.
    - Store in an airtight container.
  5. TO SERVE
    - Dot cucumber purée around the plate, then place a few of the tofu tempura pieces centered on the plate
    - Sprinkle the seaweed ash over dish, before seasoning and garnish.
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine