Crispy Enoki and Buttery Garlicky Mushrooms on Whipped Tofu Ricotta

Name: Crispy Enoki and Buttery Garlicky Mushrooms on Whipped Tofu Ricotta
Cuisine: Asian, Japanese
Ingredients: 350g firm tofu; Zest of 1 lemon; Juice of 1 lemon; 2 tbsp nutritional yeast; 1/4 cup olive oil; Salt, to taste; pepper to taste; 1/2 cup flour; 1/4 cup cornstarch; 1/2 tsp salt; 1/2 tsp paprika; 1/2 tsp garlic powder; Pepper; 3/4 cup water, ice cold , or substitute for soda water or beer; high heat oil, for frying; 2 tbsp vegan BUTTER; 4 CLOVES GARLIC, minced; PARSLEY, finely chopped; 2 cups button mushrooms, keep whole; 1 cup water; 1 tbsp oil; pinch salt; crusty bread, to serve

6 steps

A delicious small plate that can be served at any dinner party - I recommend drizzling some of my coriander dipper or chilli oil over the top too!

Updated at: Fri, 18 Aug 2023 00:30:27 GMT

Ingredients

3 servings

Instructions

WHIPPED TOFU RICOTTA

Step 1

Place all ricotta ingredients into a food processor and blitz til smooth. Taste and season with extra lemon juice, or salt and pepper to taste. You could also add some extra garlic powder or miso paste for added flavour but I like to keep it simple!

CRISPY ENOKI MUSHROOMS

Step 2

You probably won't use the entire bunch of enoki, so section off about 1/3 of the mushrooms for use. Cut the brown roots off and section into small clumps of mushrooms.

Step 3

In a bowl mix together the whisk together the dry ingredients flour, cornstarch, paprika, garlic powder, salt, pepper. Then stir in the ice cold water (or beer or soda water!) until a batter forms then set aside while you heat the oil.

Step 4

Heat a few inches of high heat oil in a saucepan until 180ºC. While its heating prepare a plate lined with some paper towel to put your fried mushrooms on. Working one by one dip your enoki mushroom clumps into the batter, use chopsticks or your fingers to wipe off most of the batter (you really just want the thinnest layer of batter over the mushrooms) then drop into the hot oil and fry for a few minutes until golden brown and crispy! Work in batches to not crowd the saucepan as the mushrooms tend to fan out in the oil - the rate you fry will be as many clumps you can comfortably fit in the saucepan - for me it was only 2-3 in a small saucepan . Set aside and sprinkle with some salt and sugar.

GARLICKY MUSHROOMS

Step 5

Place mushrooms into a clean saucepan pan with NO OIL and the water. Allow to cook until the water boils then move the mushrooms around for a few minutes until about half of the water evaporates then pour all the water out, and let mushrooms dry in the pan a little for about 30 seconds before adding 1 tbsp of oil, then fry as normal until mushrooms become a little golden brown. (Because of the unique structure of mushrooms, the water cooks the mushrooms to the perfect texture without using wasting excessive amounts of oil just to get them brown and also allows them to brown faster.) Once browned, add the butter, garlic, parsley and a pinch of salt and stir until the butter has just melted, then turn the heat off.

ASSEMBLY

Step 6

Place tofu ricotta onto a plate and top with the two kinds of mushrooms! I like to finish mine with coriander dipper (see my other recipes) or some chilli oil and fresh lemon wedges. Serve with toasted crusty bread!