Azuki bean tofu
Azuki bean tofu with Mogusa ginger and shojin vegetarian sauce
SERVES 4
INGREDIENTS
Azuki bean puree
100g Azuki beans
1l Water
Tofu
80g Kuzu
400ml Water
400ml Dashi
Pinch of salt
100g Azuki bean puree
Sauce
200ml Dashi
100ml Dark soy sauce
10g Bonito flakes
10g Grated radish Daikon
5g Grated fresh ginger
60g Sesame paste
METHOD
Azuki bean puree
If using fresh azuki beans sock them in cold water for six hours, then boil in a pan of fresh water until tender.
If using tinned azuki beans, rinse the beans well in a colander then boil in a sauce pan of fresh water for 5 minuttes.
Crush the beans using a pestle and mortar.
Tofu
Combine the water, dashi and kuzu in a large saucepan. In a separate bowl, mix together the pureed azuki beans and sesame paste. Once well mixed, add to the water and dashi. Add a pinch of salt. Place the saucepan on a medium/high heat, stirring constantly. Remove from the heat and continue stirring for a few minutes. Place on a flat baking tray, smooth with a knife and leave in iced water to cool.
Sauce
Heat the dashi and soy sauce over a medium/high heat.
Add the bonito flakes just before boiling. Stir well.
Remove from the heat and leave to cool.
To serve
Slice the tofu into four portions, arranging in individual bowls.
Pour the azuki bean sauce around the tofu and garnish with the fresh grated ginger and grated daikon.
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