Cook Vegetarian – Shallow Fried Silken Tofu in Spinach Veloute

#3 shallow fried silken tofu in spinach veloute

shallow-fried silken tofu in spinach veloute

my niece & her hubby are vegetarian, so i planned a 10-course vegetarian dinner for 8pax for her recently. this the very first time i tried serious vegetable dishes, like not just frying a garlic kang kong or something..haha!^^

#6 flamed squid in spinach veloute

flamed squid in spinach veloute

one of the dishes was a vegetarian version of flamed squid in spinach veloute.

what i did was replaced the flamed squid with a crispy shallow-fried silken tofu. ^^

i chose silken tofu as i wanted a very soft tofu texture inside while the outside is crispy.

#3 spinach sauce

spinach veloute

for the spinach veloute, i used spinach sauce recipe i self-created for the flame squid dish. i used lots of vegetable to make the veloute so very tasty.

green pepper onions spinach sauce

green pepper onions spinach veloute

i fried in butter 1/2 onion, 1/2 stalk leek, 1 green pepper & a bunch of spinach leafs. then i placed them in a blender & added  2 tablespoon vegetable stock (since this is a vegetarian dish i prepared the vegetable stock beforehand instead of chicken stock) & 2 tablespoon extra virgin olive oil & salt & pepper to taste.

such a wonderful & tasty veloute complementing the shallow-fried silken tofu. 🙂

#3 shallow fried silken tofu in spinach veloute

#3 shallow fried silken tofu in spinach veloute

for the silken tofu, i used one packet of silken tofu & cut into 8 slices of 1cm+ thickness.

then i heat up enough olive oil in a non-stick pan, added the tofu & lowered the fire. i added sea salt from the grinder dispenser liberally & covered the pan. when it was browned, i turned over & cooked till the other side was browned.

when serving i heat up the veloute, plated the sauce, added the crispy silken tofu & topped with a coriander branch. 🙂

tofu is not squid of course, but nice also, & the veloute is marvellous & the whole dish presentation just very charming. 🙂

c.h.e.f andy

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Tofumisu – an Experiment

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

did a tofumisu last evening on 27.11.0214. 🙂

it is a healthy version of tiramisu w/o the main ingredient mascarpone cheese, which is replaced by tofu (bean curd).

i adapted the japanese youtube recipe here.

so decided to experiment. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

i added 250g silken tofu to a blender, & added 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. i heated up another 50ml of almond soya milk in the microwave & added 1tsp gelatine powder (5g). this blended to a soft custard.

i added 1 tsp sugar to the 2 egg whites & whisked it to soft peaks, emptied the custard from the blender to a mixing bowl & folded in the meringue.

i prepared 60ml of strong expresso (i used fresh ground coffee from my machine), & added 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.

then i dipped the savoiardi ladyfinger biscuits in the coffee, broke them up to smaller pieces & placed it in the glass containers. i then topped with the custard mix. then in the fridge overnight. 🙂

tofumisu - the healthy verso w/o mascarpone

tofumisu – the healthy version w/o mascarpone

result of experiment – the texture was very good, basically quite similar to tiramisu. flavour wise, tofu taste was dominant, and its not near as nice as tiramisu. maybe adding a bit more of the almond soya milk might help. the price of healthy preparation. ha! 🙂

c.h.e.f andy

Ingredients:

  • 250g silken tofu
  • 2 eggs (separate egg yokes & whites)
  • 1 tbsp lemon juice
  • 3tbsp + 2tsp sugar
  • 2 tbsp mirin
  • 100ml almond soya milk
  • 5g gelatine powder
  • 60ml strong expresso
  • 2tbsp otard (brandy)
  • 1 tsp vanilla essence

Directions:

  1. add 250g silken tofu to a blender, add 2 egg yolks, 1 tbsp lemon juice, 3 tbsp sugar, and 50ml almond soya milk, 2 tbsp mirin. heat another 50ml of almond soya milk in the microwave & add 1tsp gelatine powder (5g).
  2. add 1 tsp sugar to the 2 egg whites & whisk it to soft peaks, empty the custard form the blender to a mixing bowl & fold in the meringue.
  3. prepare 60ml strong expresso (i used fresh ground coffee from my machine), & add 2 tbsp otard (brandy), 1 tsp vanilla essence & 1 tsp sugar.
  4. dip savoiardi ladyfinger biscuits in the coffee, break into smaller pieces & place it in glass containers. top with the custard mix. leave in fridge overnight.

Tofu Cheese Cake

tofu cheese cake

tofu cheese cake

had an excellent birthday dinner at sun with moon @ wheelock for my domestic help on 16.5.2014 & bought back a tofu cheese cake as her birthday cake. 🙂

it was really good. we enjoyed it so much i decided to try making one myself.

i googled & found a very simple & truly wonderful no bake tofu cheese cake recipe. i had frequent homecooked dinner for friends & overly relied on my chocolate lava cake for dessert. i tried apple pie couple times & though it was ok there was no wow factor, nothing exciting. tofu cheese cake sounds exciting (at least to me & my children!) so i thought i would give it a try.

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

it was really a simple easy to make recipe & it turned out, well, ever so delicious & pretty too! 🙂

1 practical logistic problem was i could not find a 6″=15cm spring form cake pan with bottom release. anyway i did not know what it was until i googled. i found a 8in=20cm one at phoon huat at clementi avenue 3 costing S$7.90 so i bought it.

as the recipe was for the 15cm cake i basically doubled the recipe quantities.

go try yourself. enjoy!

c.h.e.f andy

Ingredients:

  • 105g digestive biscuits (7 pieces)
  • 60g melted butter – i used unsalted
  • 200g cream cheese (cut to 2cm pieces)
  • 200g silken tofu (cut to 2cm pieces)
  • 200g plain yogurt
  • 100ml whipping cream
  • 60g Sugar
  • 2 tbsp Lemon Juice
  • 3 tsp gelatin powder (15g)
  • 50ml warm water

Directions:

  1. put a wax paper over the bottom then tighten the springform cake pan & ensure bottom is smooth.
  2. put digestive biscuits in ziploc bag & break & roll to powder. melt butter in microwave (40sec) & add to biscuits. mix well then empty into cake pan. spread evenly to form an uniform flat base. put in fridge.
  3. add plain yogurt, tofu, cream cheese, whipping cream, lemon juice & sugar to a blender, pulse & blend
  4. add 3 tsp gelatin powder to 50ml warm water & stir to dissolve completely. add to blender & blend.
  5. empty into the cake pan & place in fridge for 4hrs. when serving release the springform & remove from the bottom. voila!