Eric Guillemaud, Chef at the Buddha-Bar Monte-Carlo, suggests this new recipe inspired by traditional tofu.
- 600 g spicy mayonnaise
- 200 g chilli sauce
- 20 g togarashi
- 110 g diced tofu
- 15 g shiitake
- 1 g nori
Cut the tofu into cubes and cut a star shape into the shiitake.
Roll the tofu in potato starch then in a tempura fryer. Fry at 180°C.
Once cooked, add salt to the tofu and julienne the nori into 2 mm pieces.
Serve the tofu and nori in a bowl with shiitake on top along with a cup of spicy mayonnaise. Sprinkle with togarashi.