Stir-fried Tofu with Shellfish and Citrus Gel
ready in 3 h. 24 min.
- For the lemon jelly
- 3 sheets gelatin
- ½ lemon (juiced)
- ⅞ cup Apple juice
- ¼ teaspoon crushed Red pepper flakes
- 1 teaspoon Fish sauce
- For the tofu
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- 1 tablespoon honey
- 1 ⅔ cups Tofu (plain, cut into 2 cm cubes)
- 2 tablespoons sesame oil
- For the lime sauce
- ⅔ cup vegetable stock
- 2 tablespoons honey
- 1 ½ Limes (juice)
- ½ teaspoon Lime zest
- 2 tablespoons Corn starch
Soak the gelatine in cold water. Put the lemon juice, apple juice, a pinch of chilli flakes and the fish sauce in a saucepan and bring to the boil. Squeeze the excess water out of the gelatine and stir into the liquid so that it dissolves.
Line a flat, rectangular dish with cling film and pour in the lemon jelly. Leave in the refrigerator for at least 2 hours to set.
Whisk the soy sauce with the sherry and honey and add the cubed tofu. Leave to marinate for approx. 30 minutes.
Heat the oil in a frying pan and brown the tofu on all sides.
For the sauce, bring the stock to the boil with the honey, lime juice and 1/2 tsp lime zest. Mix the cornflour with 1 tbsp water and add to the stock. Bring to the boil then remove from the heat and add the tofu.
Cut the jelly into cubes of roughly 3 cm. Arrange on spoons with a piece of tofu, a prawn, one onion ring and one coriander leaf. Place the spoons on a serving plate and garnish with slices of lime.