Koji tofu
- Shio koji 200ml
- Silken organic tofu
Grilled coral tooth mushroom, koji tofu, xo sauce
Daniel Watkins
5th November 2024
Grilled coral tooth mushroom, koji tofu, xo sauce
60 min
One of my favourite dishes at Holy Carrot
Ingredients
Mushroom XO
- 100ml vegetable oil
- 200g shiitake mushrooms, minced
- 2 red chillis, finely chopped
- 4 garlic cloves, finely chopped
- 1/2 tsp chilli flakes
- 1 tsp smoked paprika
- 3 tbsp maple syrup
- 1 tbsp of sesame oil
- 2 tbsp of soy sauce
- 1 tbsp of rice vinegar
- 2 tbsp of toasted sesame seeds
- 50ml Shio koji
Coral tooth
- 150g per portion
Method
Koji tofu
Unpack the tofu, and gently pat dry.
Place in a suitable size container and cover with the shio.
Leave room temperature for 2 days.
After 2 days the tofu will become a little firmer, gently transfer on to a smoking rack.
I like to smoke the tofu for about 10 minutes so it’s more of a background flavour.
Once smoked set aside.
Mushroom XO
Heat the oil in a small frying pan over a medium heat.
Add chopped chillis, mushrooms and garlic and a pinch of salt and fry, stirring occasionally, for 15 minutes, until everything is glossy and completely soft.
Stir in the dried chilli flakes and smoked paprika and remove from the heat.
Add the remaining sauce ingredients and stir well to combine.
Coral tooth
Over fire - prepare a wood fire. When the embers are nice and hot, about 30 minutes, lightly oil the mushroom and a little salt, start grilling turning every few minutes.
When the mushrooms are completely cooked through and caramelised, remove and serve.
Season with mushroom/ponzu, or simply a little lemon.
serving
Spoon the xo sauce in a bowl, place the tofu in the middle then add the coral tooth mushroom on top, we finish with a little pickled seaweed.
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