Panseared Silken tofu with wilted spinach, sweet chilli pineapple, Coco amino teiyaki glaze and garrishoga cognac cream
Dish:
Panseared Silken tofu with wilted spinach, sweet chilli pineapple, Coco amino teiyaki glaze and parmesan cream cream
Ingredients
- Slice pineapple - 50 gm
- Star anise - 1pcs
- Cinnamon - half inch
- Butter - 15 gm
- Spiced coco amino - 45 ml
- Tofu - 400 gm
- Flour - 50 gm
- Parsley - 5 gm
- Salt - 5 gm
- Pepper - 5 gm
- Parmesan cheese - 30 gm
- Cream - 150 ml
- Onion - 10 gm
- Garlic - 5 gm
- Ginger - 5 gm
- Walnuts - 30 gm
- Sugar - 5 gm
- Spinach - 100 gm
Method
- Heat butter, sweat spices and add sugar.
- Once sugar carmalises add pineapple followed by ballion spiced coco amino
- Let it braise till it gets sweet and absorb all flavours.
- In a mean while, season flour with chop parsley, salt and pepper
- Cut tofu slab lengthwise into 2
- Dust tofu with flour and pan fry
- Saute chop onion, ginegr and garlic,
- Add cream and Parmesan cheese add wilt spinach in the same sauce
- Arrange braised pineapple , tofu and top it with wilted spinach. Add broken walnuts to give a woodie taste and crunchy mouth feel.
- pour left over parmesan cram and Drizzle the reduction used for braising pineapple around the dish
