Macadamia Tofu - Chef Recipe by Christian Corpuz.

Ingredients

2 cups glutinous rice
500 g uncooked, dried soya beans
1 bunch kang kung

Soya bean mixture:

300 g cooked soya beans
500mL rice milk
500mL soy milk
50 g macadamia nuts
10 g salt
10 g sugar

Macadamia tofu:

1 kg soya bean mixture
3 g iota
3 g kappa
3 g agar agar

Tofu sauce:

1 piece banana blossom
50 g mixed dried mushrooms
1/2 Tbs spicy bean sauce

Tofu glaze:

300mL white soy
1 piece pink ginger flower
Palm sugar to taste
Lime juice to taste

Seasoning:

Salt
Ground black pepper
Palm sugar
Lime juice

Method

Preparation of banana blossom:

Remove the dark external layers (bracts). Strip of the fleshier part of the petals and you will see the buds. Soak in a bowl of water with lemon juice to prevent discolouration.

Gently pull each bud away from the core (heart of the banana blossom) and inside will have a stem and a hard plastic-like petal which will need to be removed as it is bitter and desirable for cooking. Finely
chop the petals and heart of the blossom.

In a flat tray, lay 4 round silicone moulds (150 mm diameter, 15 mm height).

Tofu mixture:

Place cooked soya beans, rice milk, soy milk, toasted macadamia, salt and sugar in a Vitamix or blender.

Blend until smooth.

Pass into a fine chinoise.

Mapo tofu:

In a pot, put soya bean mixture.

Add your gelling agents (iota, agar agar and kappa). Heat the mixture to 90 C for at least 1 minute while constantly stirring to avoid it sticking to the bottom of the pot.

Quickly strain the mixture into the mould. Let it set.

Tofu sauce:

Blanch banana blossom. Strain and set aside.

In a large pan, fry banana blossom.

Add mixed mushrooms and continue sautéeing.

Add mushroom liquid and continue cooking until liquid is reduced. (Make sure to have enough liquid as it is a sauce).

Add spicy bean sauce.

Season to taste with salt, black pepper, palm sugar & lime juice.

Tofu glaze:

Cut the stem of the pink ginger flower.

Remove the petals and cut into fine brunoise.

In a small pot, place pink ginger flower, palm sugar and white soy. Cook until sugar dissolves. Adjust sugar if needed.

Season to taste with lime juice. Taste should be a balance of salty and sweet.

To plate:

In a steaming basket with paper, cook your glutinous rice. Once cooked (roughly 10 minutes, depending on the steamer used), start to quickly blanch your kang kung.

Scoop the cooked glutinous rice into a round mould (150 mm diameter).

Add your tofu sauce on top. Remove the mould then place your tofu on top of the sauce. Garnish blanched kang kung around the tofu. Glaze the top. Serve and enjoy!

Recipe provided by Miss Mi