Sesame-Crusted Tofu with Pepper Cream and Black Lentils

Ingredients by component

Sesame-crusted tofu

• 400 g firm tofu
• 30 g sesame seeds
• 20 ml soy sauce
• 15 g cornflour
• 20 ml olive oil

Roasted pepper cream

• 400 g red bell peppers
• 40 g almonds
• 15 ml olive oil
• 10 ml apple cider vinegar
• 2 g salt

Black lentils with shallots

• 180 g dry black lentils
• 80 g shallots
• 15 ml olive oil
• 15 ml lemon juice
• 3 g salt

Parsley oil

• 30 g parsley leaves
• 50 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Sesame-crusted tofu: Pat tofu dry, press for 15 minutes and cut into four thick slabs. Brush with soy sauce, then coat lightly with cornflour and sesame.
3. Sesame-crusted tofu: Pan-fry in oil over medium heat for 4–5 minutes per side. Turn with a spatula to preserve the crust.
4. Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.
5. Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.
6. Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.
7. Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.
8. Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.
9. Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.