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