Toasted sesame tofu: vegan Christmas appetizer

THEINGREDIENTS X 4:
250 g fresh soft tofu
4 tablespoons sesame oil
2 tablespoons toasted sesame oil
1 teaspoon of mirin (sort of sweet cooking sake, can be replaced with a sweet wine)
1 pinch of whole salt
1 bunch of fresh coriander
red pepper berries
leek chips (2 leeks)

Method

To obtain leek chips cut thick leek slices, using your little finger, divide them into many circles and dry them in the dehydrator until they are crispy. You can also dry them in a fan ovenat approximately 100°C, on a baking tray covered with baking paper, without adding any fat.

Pour the sesame oil into a saucepan, toasted sesame oil, mirin and salt; let them heat in a bain-marie without frying them. In the meantime coarsely chop the coriander leaves and crush the red pepper berries.

Take the cold tofu from the refrigerator and cut it into slices about a centimeter thick. Place them on a serving plate and pour the warm oil over them just before serving. Sprinkle with chopped coriander, red pepper berries and finally add the leek chips.

Festive and veg alternative

Five vegan menus, six courses for each. My Christmas is vegan by Manuel Marcuccio (Eifis) confirms itself as a delightful manual for the upcoming holidays. Where too seitan and red yam are “better” and are closer to our traditional cuisine.

The decor idea

Beautiful is beautiful, this Happy Christmas model tofu which leaves the tray and chopsticks in Tokyo to be elegantly served on a plate which takes up its nuances in the Ikat version and a teal underplate (a very trendy colour).

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