SPICY TOFU, MUSHROOM TEMPURA AND CUCUMBER SALAD

Serving Size 6

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

Created by Rebecca Chou as part of the CIA Tofu Innovation Challenge

 

Spicy Tofu:

Dried Shiitake Mushroom, 3 oz., Dry
(rehydrate, small dice)
Tomato, concasse, small dice 10 oz.
Shallots, small dice 5 oz.
Garlic, minced 3 oz.
Green onion, sliced, greens and 3 oz.
whites, separated
Sunflower oil as needed
Sichuan Peppercorn 2 gm.
Star anise 2 gm.
Crushed red pepper, flakes 4 gm.
Chili powder 2 gm.
Black pepper, ground to taste
Salt to taste
Sugar, granulated to taste
Cumin, ground 3 gm.
Soy sauce 20 gm.
Silken tofu, medium dice 2 lb.
Corn starch 10 gm.
Sushi Rice, Cooked 25 oz., dry
Black sesame seeds to garnish

Mushroom Tempura:

Trumpet Mushroom 5 oz.
(slice mushroom into 1/4 thick)
Sunflower oil, for frying as needed
Flour, all-purpose 100 gm.
Cornstarch 50 gm.
Water as needed
Salt to taste
Sugar 3 gm.
Cumin 3 gm.
Black pepper to taste
White sesame seeds 2 gm.

Cucumber Salad:

Cucumbers, Persian 2 ea.
Balsamic, black, or white rice vinegar 1 Tbsp.
Sesame oil 1 tsp.
Salt as needed
Soy sauce 1/2 tsp.
Pepper as needed
Sugar 1 tsp.
Garlic, turned to fresh paste 1 clove

Preparation

  1. SPICY TOFU: Soak dried mushroom in warm water for 30 min, or until soft and hydrated. Prep shallot, tomato, garlic, and green onion (separate green and white sections). Heat oil in large sauté pan and sauté until golden brown, reserve on the side. Add oil to the pan and fry peppercorns and star anise. Remove peppercorns, leaving oil in the pan. In the pan, combine red pepper flakes, chili powder, tomato, green onion (whites), black pepper, salt, cumin, sugar, and soy sauce. Add tofu and 5 oz water and simmer. Once simmering add mushroom and cornstarch slurry (using water from the pan). Cook until sauce is thickened, and starch is cooked out. Serve with rice, mushroom tempura, and cucumber salad. Garnish with onion greens and sesame seeds.
  2. MUSHROOM TEMPURA: Fill a small pot 1.5” deep with oil and heat to 350° F. In a medium bowl combine flour and cornstarch. Add water until batter reaches a thin consistency – should be just thick enough to coat and item. Dip mushrooms in batter to coat, fry until golden brown and crispy. Drain on paper towel. In a small bowl combine salt, sugar, cumin, black pepper, and sesame seeds. Add tempura mushrooms and toss to coat.
  3. CUCUMBER SALAD: Smash cucumber with flat side of a chef’s knife to crack open and cut into ½” cubes. In a medium bowl combine vinegar, oil, salt, soy sauce, pepper, sugar, and garlic paste. Toss cucumber in seasoning mix to coat.

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