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Lotus Flower with Tofu, Radish and Citrus Broth

BY MAURO COLAGRECO - Aesthetics and taste empower one another in this beautiful lotus of tofu in a delicious pond of vegetable bouillon. Made with citrus broth for a fresh start into the menu, radish, and yuzu gel.

How to prepare

SERVE COLD

STEPS

  • Carefully place the lotus of tofu in a soup bowl using a knife or spatula, removing it from the paper underneath.
  • Cut small openings at the end of the combawa oil pipette, and the yuzu gel piping bag. Gently season the lotus of tofu with the combawa oil, a pinch of salt (or Fleur de Sel if available), and place 5 small dots of yuzu gel on top of the lotus of tofu.
  • Gently remove the rhodoid circle around the lotus of tofu. If needed, you can simplify this step by sliding a small scissor blade between the lotus and the rhodoid circle and cutting. Then gently remove it, while making sure the lotus stays intact.
  • Pour the citrus broth on the side of the lotus of tofu when you are ready to eat it. If possible, serve it directly at your dinner table from a small jar.
  • COMPONENTS:

    Lotus of tofu, citrus broth, yuzu gel, combawa oil.

    NECESSARY EQUIPMENT:

    Palette knife, scissors.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    10 minutes.

    Allergens

    Sulphites, soybean, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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