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Nuttelex Agadeshi Tofu

October 14, 2021

Gluten and dairy free this dish and deliciously filling as a stand alone meal or dish to share. Recipe By Chef Steven Tan

 

Ingredients

300 g plant based Nuttelex (100g used for cooking)

250 g silken tofu

120 g fresh sliced shiitake mushrooms

120 g fresh enoki mushrooms

80 ml kombu extract

20 ml tamari soy sauce

100 ml mirin

80 g mushroom dashi

200 ml water

1 lemon (juiced)

100 g wakame

4 bok choy quartered

50 g potato starch mixed with 50ml water

Equipment

1 wooden spoon

1 steaming pot

1 2L saucepan

1 whisk

1 spoon

Directions

1In a saucepan melt 100g of plant based Nuttelex and sauté shiitake and enoki mushrooms over high heat until brown.

2Add mirin and reduce to half, then add mushroom dashi, water, soy sauce and wakame.

3Bring the mix up to a boil and simmer to ½ of its original volume then turn the heat off and whisk in 200g of plant based Nuttelex, 5g at a time until fully incorporated.

4Add in potato starch gradually while stirring until fully incorporated.

5Transfer silken tofu on a plate with bok choy and place them in the steamer for 2 minutes.

6Remove tofu and bok choy and spoon the sauce on top.

7Garnish with spring onion and fried shallots.

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