MISO DRESSED TOFU STEAK

Recipe by Chef Saurabh Sharan, Head Chef at Guppy

Miso Dressed Tofu Steak with Artichoke

INGREDIENTS:

• Silken Tofu: 200 gm approx; cut into 2 steaks, drained and patted dry

• Asparagus: 12 to 15 pcs, peeled and cut into four equal-sized pieces

• Artichoke (preserved): 80 gm

• Salted Butter: 2 tbsp

• Salt: to taste

• Crushed Pepper: to taste

• Oil: 2 tsp

FOR THE SAUCE:

• Sake: 2 tbsp

• Mirin: 2 tbsp

• Sugar: 1 tbsp

• White Miso: 5 tbsp

• Tobanjan Chili Garlic Paste: 1 tbsp

• Spring Onion: 3 tbsp, finely chopped

• Black Sesame Seeds: 2 tbsp, roasted

Chef Saurabh Sharan

METHOD:

1. In a pan, heat the sake and mirin to burn off the alcohol. Let it cool. Gradually mix in  the miso, tobanjan, and sugar, whisking until the sugar is fully dissolved.

2. In a large pot, bring water to a boil. Add the asparagus and boil for 30 seconds.  Remove and chill immediately in ice-cold water to stop the cooking. Drain and pat  dry.

3. Cut the tofu into equal steak-sized portions. Heat a non-stick pan, add oil, and lightly sear the tofu steaks on both sides.

4. Line a baking tray with heatproof butter paper or foil, greasing it lightly with a bit of  butter. Drain and season the artichoke.

5. Arrange the tofu steaks on the greased tray, topping each piece with the miso mixture  and spreading evenly. Arrange the artichokes on the same tray, lightly glazing with  butter. Cook in a preheated oven at 220˚C or in an OTG until the miso is gratinated on  the tofu.

6. Toss the blanched asparagus in butter, season, and arrange neatly on a serving plate.  Lightly glaze with the sauce.

7. Remove the gratinated tofu steaks from the oven, place them over the asparagus, and  top with the warm artichokes.

8. Garnish with spring onion, spice powder, and black sesame seeds. Serve hot.