HomeHow it works
Our chefsdropdown icon
Uqonic Chefs
Shop

Overview

No items

Home

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

    Soya, sulphite, 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.

    Terms & ConditionsPrivacy & Cookies PolicyBlog
    FacebookInstagram
    © Uqonic Chefs 2022
    BlogFAQContact