Oat Tofu, Doubanjiang and Rose Recipe

Name: Oat Tofu, Doubanjiang and Rose Recipe
Total time: 60 min
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

www.greatbritishchefs.com

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.

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