Tofu, dandelion and pickled apple

Eddie  Shepherd

Eddie Shepherd

6th March 2015

Tofu, dandelion and pickled apple

Tofu, dandelion and pickled apple

Serves 12

Tofu – Cooked Sous Vide in Kombu

Ingredients

  • Tofu – Cooked Sous Vide in Kombu
  • One 500g block firm tofu
  • Zest of 6 lemons
  • Fresh thyme
  • Rapeseed oil
  • 20g Dried Kombu
  • Dandelion Cordial:
  • 75g Picked Dandelion Petals (from approx 150g dandelion heads)
  • 500g caster sugar
  • 1 Liter water
  • 30g Citric acid
  • Juice and zest of 4 lemons
  • Blueberry Pickled Apple:
  • 100g Blueberries
  • 400g Cider vinegar
  • 10g Salt
  • 200g Caster sugar
  • Three fresh apple
  • Lemon Oil:
  • 150g Rapeseed oil
  • Zest 6 lemons

Method

Tofu:

Place the kombu in cold water and allow it to soak for one hour to rehydrate.

Cu the Tofu in nine rectangle pieces.

Place each rectangle block of tofu on a piece of rehydrated kombu.

Then season the tofu well with Maldon salt.

Wrap the tofu in the kombu and place in a vacuum bag.

In each bag -

Place three wrapped pieces of tofu, the zest of 2 lemons, and lots of fresh thyme. Drizzle in some rapeseed oil then vacuum seal.

Cook the tofu at 60C for 12 hours.

Remove the tofu from the bag and unwrap it from the kombu.

Finish the tofu by blow-torching it to crisp brown the outside of it, then cut into cubes.

Dandelion Cordial – (Make in the spring when dandelions come into season and grow wild. Store in the freeze for use through the year.)

Pick the yellow petals from the dandelion heads and throw away the rest of the head (this is laborious but necessary).

You want 75g petals.

Combine the sugar, citric acid, water, lemon zest and juice and bring to a simmer.

Allow this to cool

Add the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial.

Blueberry Pickled Apple:

Make the pickling liquid by blending together the blueberries, vinegar, salt and caster sugar.

Then strain this mixture through a fine sieve.

Cut thin slices of apple and vacuum them on full with the pickling liquid to flash pickle the apples, repeat this vacuum cycle again.

This should be done at most a couple of hours before serving, the fresher the better.

Cut the pieces of pickled apple to a fine dice and store them in a little of the pickling liquid until serving.

Lemon Oil:

Vacuum pack the oil and the lemon zest and cook at 60C for two hours.

Then strain and reserve the oil.

To serve

Place a cube of tofu in a small bowl, spoon a little of the vacuum pickled apple on top of the tofu cube.

Then spoon over three teaspoons of the dandelion cordial. Dot a few drops of the lemon oil around the dish.

Garnish with fennel fronds.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.