Sesame Tofu with Silky Carrot Purée and Mushroom Jus

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

Carrot purée

• 400 g carrots
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Quick-pickled radish

• 120 g radishes
• 50 ml apple cider vinegar
• 50 ml water
• 10 g sugar
• 2 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. Carrot purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.
5. Carrot purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
6. Carrot purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
7. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
8. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
9. Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.
10. Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.
11. 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.