Panseared Silken Tofu with wilted Spinach
Dish:
Panseared Silken tofu with wilted spinach, sweet chilli pineapple, Coco Amino Spiced glaze and Parmesan cheese
Ingredients
- Sliced pineapple - 50 gm
- Star anise - 1pcs
- Cinnamon - half inch
- Butter - 15 gm
- Balion Coco Amino Spiced - 45 ml
- Tofu - 400 gm
- Flour - 50 gm
- Parsley - 5 gm
- Salt - 5 gm
- Pepper - 5 gm
- Parmesan cheese - 30 gm
- Cream - 150 ml
- Onion - 10 gm
- Garlic - 5 gm
- Ginger - 5 gm
- Walnuts - 30 gm
- Sugar - 5 gm
- Spinach - 100 gm
Method
- Heat butter, sweat spices and add sugar.
- Once the sugar caramalises, add pineapple followed by Ballion Coco Amino Spiced
- Let it braise till it gets sweet and absorbs all flavours.
- Meanwhile, season flour with chopped parsley, salt and pepper
- Cut tofu slab lengthwise into 2
- Dust the tofu with flour and pan fry
- Saute chopped onion, ginger and garlic
- Add cream and Parmesan cheese and add wilted spinach in the same sauce
- Arrange braised pineapple , tofu and top it with wilted spinach. Add broken walnuts to give a woodie taste and crunchy mouth feel.
- Pour left over Parmesan cram and drizzle the reduction used for braising pineapple around the dish
