Marinated Glazed Tofu with Beetroot Mooli and Wasabi Cream – Recipe

Tofu is an incredibly versatile ingredient. If you’ve tried it before and not liked it, chances are that it wasn’t cooked correctly. Preparing tofu correctly is an artform, but the results are sure to delight.

This recipe has been put together by Reuben Waller, the head chef at rootcandi in Brighton, UK. His food is redefining plant-based eating. This dish is testament to that.

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Marinated Glazed Tofu with Beetroot Mooli and Wasabi Cream

Prep Time

30 minutes

Cook Time

10 minutes

Passive Time

24 hours

Servings

4 servings

Ingredients

For the Marinade

• 2 tsp coriander seeds
• 2 fresh chopped red chillis
• 2 lemongrass stems
• 4 garlic cloves
• 50 ml rice wine vinegar
• 125 ml tamari
• 3 tsp grated ginger
• 25 grams fresh coriander

Tofu

• 350 g firm tofu
• 4 tsp agave syrup
• 10 ml sesame oil

Beetroot and Mooli

• 25 grams chopped fresh coriander
• 2 beetroots - washed, peeled & grated
• 1 mooli - finely grated
• 2 tsp thai basil
• 3 tsp wasabi paste
• 4 tsp soya cream

To Serve

• 50 grams steamed samphire
• 4 fresh edible flower head
• pinch micro-coriander

Prep Time 30 minutes Cook Time 10 minutes Passive Time 24 hours Servings 4 servings Ingredients For the Marinade 2 tsp coriander seeds 2 fresh chopped red chillis 2 lemongrass stems 4 garlic cloves 50 ml rice wine vinegar 125 ml tamari 3 tsp grated ginger 25 grams fresh coriander Tofu 350 g firm tofu 4 tsp agave syrup 10 ml sesame oil Beetroot and Mooli 25 grams chopped fresh coriander 2 beetroots - washed, peeled & grated 1 mooli - finely grated 2 tsp thai basil 3 tsp wasabi paste 4 tsp soya cream To Serve 50 grams steamed samphire 4 fresh edible flower head pinch micro-coriander

Instructions

Marinade

1. Place ingredients in pan and gently simmer for around 20 mins, do not boil. Leave to infuse at room temperature until cool When cool, pass marinate through fine sieve and set aside

Tofu

1. Press tofu with with an even weight (no more than 2kg) otherwise the tofu may split slice tofu into 8 equal pieces pour marinate onto tofu leave in fridge for minimum 8 hours but preferably 24 hours

Beet/mooli:

1. Mix in bowl- bind beetroot & mooli then add wasabi, ensuring each strand is coated. Ensure no lumps of wasabi otherwise this will be too overpowering! Gently fold in soya cream. Finally, add the coriander, thai basil and then season to taste

Cooking

1. heat sesame oil in non-stick pan take tofu out of the marinade and place in pan pour over the agave syrup, gently turning the tofu until golden brown on each side Put to one side in warm place
2. Gently poach or steam the samphire for 2 minutes

To serve:

1. place beetroot and mooli mix in circular mould on plate place cooked tofu on top of beet and mooli mix place steamed samphire on top of tofu garnish with fresh edible flower head and micro-coriander