Mary Miso - Recipes for every day - Cookbooks
Tofu:
2 x 200 g tofu
3 tbsp soy sauce
2 tbsp agave syrup
1 tsp Sriracha
3 tbsp lemon juice
1 dl oil for frying
Strudel parcels:
6 tbsp butter
1 lemon, grated
2 tsp smoked paprika
120 g strudel dough (4 sheets)
Herb quark:
350 g low-fat quark
100 g Greek yoghurt
1 bunch chives, finely chopped
1 bunch flat-leaf parsley, chopped
50 g roasted pumpkin seeds, roughly chopped
4 tbsp Rayu, Japanese chilli oil
Cress
Cut the tofu in half horizontally to make 4 slices. Use a knife to make fine incisions at the top and bottom to allow the marinade to soak in better.
Mix the soya sauce, agave syrup, sriracha and lemon juice. Leave the tofu to marinate for 30 minutes. Turn from time to time.
Melt the butter, add the lemon zest and smoked paprika.
Cut each sheet of strudel dough into 4 equal squares (16 pieces in total).
Brush one square of strudel pastry with the flavoured butter and place another square on top. Repeat the process until there are 4 layers on top of each other.
Drain the marinated tofu well and place on the prepared strudel dough. Fold in the ends of the pastry like a parcel. Do the same with the remaining sheets of dough to make 4 parcels. Then fry the parcels in hot oil until golden brown on all sides.
Herb quark:
Mix the quark, yoghurt, chives, parsley and half of the pumpkin seeds. Flavour with the leftover tofu marinade.
Divide the herb quark between 4 plates. Cut the strudel parcels into thirds and place on top of the quark. Drizzle with rayu, sprinkle with the remaining half of the pumpkin seeds and fresh cress.
Rayu is a Japanese chilli oil that is available in Asian supermarkets. Alternatively, another flavoured chilli oil can also be used.
