Tofu, mascarpone and burrata cheese recipe

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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)
For the Mascarpone Cream
  • 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
To Garnish
  • a few micro herbs and edible flowers
  • ½ tsp white toasted sesame seeds
How to Make It
  1. Make the Clementine Teriyaki Sauce. Let it cool down to room temperature and refrigerate until needed (it can be made days in advance).
  2. 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.
  3. 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.

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