For all still-to-be-converted tofu sceptics, this recipe is for you. A simple yet elegant side dish of extra-soft silken tofu, creamy mascarpone and burrata cheese, topped with salmon caviar and Clementine Teriyaki Sauce. I promise you, it tastes as delicious as it looks!
- ½ quantity of Clementine Teriyaki Sauce
- 10½ oz (300 g) chilled silken tofu block
- 4-5½ oz (125-150 g) burrata cheese, whole
- 1 oz (25 g) salmon caviar (known as Ikura in Japanese)
- ¼ oz (10 g) shallots, very finely chopped
- 1¾ oz (50 g) mascarpone cheese
- 3½ fl oz/scant ½ cup (100 ml) double (heavy) cream, whipped
- 1 tbsp (15 ml) cold whole milk
- 2 tsp very finely chopped basil
- fine sea salt and freshly ground black pepper
- a few micro herbs and edible flowers
- ½ tsp white toasted sesame seeds
- Make the Clementine Teriyaki Sauce. Let it cool down to room temperature and refrigerate until needed (it can be made days in advance).
- Make the mascarpone cream. Blanch the shallots in boiling water for 20 seconds, drain and squeeze out the water. In a bowl, add the shallots, mascarpone cheese, whipped cream, milk, basil and a little salt and freshly ground black pepper and lightly whip. Place in a lidded container and refrigerate.
- Place the silken tofu in the centre of a serving platter and spoon 23 tablespoons of Clementine Teriyaki Sauce over it; top with the mascarpone cream then the burrata cheese. Spoon a little more Clementine Teriyaki Sauce over the cheese and then add the salmon caviar. Finish with a few micro herb leaves and edible flowers, and a sprinkle of white toasted sesame seeds. Serve.