Poppy seed tofu with crunchy asparagus cream
Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori
| INGREDIENTS |
WOMAN |
MAN |
| Fresh tofu |
195 g |
260 g |
| Asparagus |
800 g |
1050 g |
| Extra virgin olive oil |
1/2 tbsp |
1 tbsp |
| Soy sauce |
1 tbsp |
2 tbsp |
| Poppy seeds |
|
|
| Lesser calamint leaf |
|
|
| Salt and pepper |
|
|
PREPARATION
- Cut the woody ends off the asparagus and peel them with a potato peeler, without discarding the peel. Cut the tips off the stalks and wash everything well (including the peel).
- Fill a pan with water, add the asparagus peel and bring to a boil - this is how to obtain asparagus stock. When the broth is done, sieve it to remove the peels.
- Dice the asparagus stalks. Bring the stock to a boil and cook the diced stalks (about 5 minutes). When cooked, drain them without discarding the stock. Put them in a blender and blend, gradually adding the stock, until you have a creamy texture.
- Season with salt and pepper.
- Bring the remaining stock to a boil, add a little salt and cook the asparagus tips for about 3 minutes (they must be “crunchy”).
- Cut the tofu into fairly thick slices, cover with poppy seeds and dress with soy sauce. Line an oven pan with baking paper, put the tofu on it and bake for about 8 minutes at 200°C.
- Pour the asparagus cream into a soup plate, add the tofu on top with the asparagus tips and oil. Garnish with lesser calamint leaves.
