A few weeks back we met Nick Sawle the new Executive Chef at Servery and Spoon. This week Nick shares one of his recipes from the Servery and Spoon menu with us.
This dish came from sitting at a Japanese restaurant one evening and having some agedashi tofu and thinking, “this could work as a breakfast dish”. So I came into the café one morning added the poached egg, some sesame spinach, and a few pickley bits to see if it worked. It did, and has proven to be a popular addition to out breakfast menu.
Sesame Crust for Tofu
100gm rice flour2tbsp black sesame seed
2tbsp sesame seed
1 tsp salt
750 mls water
1 sachets bonito flavoured stock powder
1 tbsp sweet white miso paste
1 tbsp dark soy sauce
1 tsp dried wakame
700gm block of firm tofu cut into approx 6 pieces
50ml Goma sesame paste
2tsp white sesame seeds
2tsp black sesame seeds
Bring water to the boil, add bonito powder, miso paste and soy sauce, simmer for approxiamately 15 mins, then set aside.
Mix rice flour with sesame seeds, salt and pepper, and set aside
Heat a medium sized pan over high heat, add a drizzle of peanut or vegetable oil (not olive) and when hot add spinach and sautee until just wilted. Drain well on a chux cloth or a tea towel and squeeze until almost all the moisture is gone. Place into a bowl and add sesame paste and sesame seeds. Toss well to combine
Bring broth back to the boil and add wakame.
Coat the tofu really well in rice flour mix and deep fry at 180 degrees until it is golden, crispy and rises to the surface.
Poach egg in simmering water until white is just cooked (approx 2min45secs)
Place tofu in the bottom of bowl, place sesame spinach on top, pour the broth around the bottom of the bowl to surround tofu. Place egg on top of sesame spinach then garnish with some julienned pickled ginger and daikon, some finely sliced spring onion, chilli and black and white sesame seeds.
|Sesame Crusted Tofu, by Nick Sawle|
Thanks to Nick for sharing this innovative (vegetarian) recipe with us!