Oat Tofu, Doubanjiang and Rose Recipe - Great British Chefs
This fragrant and delicate dish is a lesson in simplicity. Clean-tasting tofu is paired with a beautifully balanced salty sweet sauce with a gentle hint of rose.
Ingredients
- 600g of oat milk
- 30g of white miso
- 5g of salt
- 4g of sugar
- 1g of guar gum
- 1g of locust bean gum
- 0.9g of agar agar
- 50g of whole milk
- 50g of double cream
- 2g of ground Szechuan peppercorns
- 20g of doubanjiang, (chilli bean paste)
- 20g of fresh ginger juice
- 2g of rose water
- 1 drop of La-Yu chilli oil
- 10g of icing sugar
- sesame oil
- black sesame seeds
- cornflowers
- anise hyssop
- sweet cicely
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