Crispy brussel sprouts, soy, chilli, whipped black garlic tofu
Ingredients
180g Brussel sprouts cut in half (fried for 3 min at 180 degrees)
30g Soy & orange glaze
1g Chives
1g White sesame seeds
30g Whipped black garlic tofu
1g Togaroshi
1g Fine salt
MOP
- Deep fry the halved brussel sprouts for 2-3min & season with salt while hot ( cooking time may very based on size of sprout, we want them crispy & tender, but not bitter so please try before serving). Dress with glaze and toss, check for seasoning.
- Place the whipped tofu on the plate and spread to form a “catch” for the brussels.
- Garnish with togaroshi & sesame seeds.
Soy Glaze.
Ingredients
125g Sugar
60g Rice wine vinegar
100g Soy sauce
120g Orange juice
22g Ginger Micro planed
11g Corn flour
25ml Water
15g Garlic minced added while it cools (no direct heat)
MOP
- Heat first set of ingredients and cook gently for 3-4 min
- Mix the water and cornflour together to form a slurry and add it into the pot with the other ingredients. Allow to cook for another 2 min and the sauce should have thickened into a glaze consistency.
- Add garlic when you take the mix off the heat and allow to steep for 8 min in indirect heat.
Whipped black garlic tofu
Ingredients
550g Tofu
40g Black garlic
3g Fine salt
12g Lemon juice
28ml Water
MOP
- Blend the ingredients together in the vitamix.
Waiters Notes
Crispy brussel sprouts, soy & orange glaze, whipped black garlic tofu
Allergies Soy, Sesame, Crustaceans (Trace), Sulphites Gluten (trace)