This was an experiment inspired by learning about double-freezing tofu and then pressing it to modify its texture. I used medium tofu for this layering texture.
I was lucky enough to find some Okinawan sweet potatoes. These sweet potatoes originated in Hawaii and they have a beautiful purple color and creamy texture.
I made a sandwich with two slices of the terrine on a toasted bun topped with crisped up cabbage and thinly sliced chili pepper and some lightly dressed salad greens. I served it with a couple slices of the sweet potato, seared.
(Plant and fungus based)
Terrine of tofu & shiitake
- Freeze thick slices of medium tofu then allow it to fully defrost in refrigerator
- Freeze the tofu a second time and allow it to fully defrost
- Press the tofu, remove as much water as possible
- Stew the pressed tofu in a vegan broth
- Press the tofu again to remove the broth
- Rehydrate, slice, and sauté four dried shiitake mushrooms
- Keep some of the mushroom water, season it as you like
- Add agar agar powder to the liquid and bring to boil
- Pour the mixture in between the tofu slices layered with the mushroom slices in rectangular lightly oiled terrine-shaped container to set, pressing down to ensure there are no air gaps
- After the terrine drops to room temperature, refrigerate for half an hour
- Allow to come to room temperature again
Seared Okinawan sweet potato
- Bake a sweet potato
- Allow it to cool, refrigerate overnight
- Cut potato into rounds and peel
- Sear in neutral oil on high heat until a light crust forms
- Sear edges of rounds