Steamed Tahu Terinne Chayote & Spinach with Tomato Lime Chili Salsa by Chef Chandra Yudasswara

Steam, Tofu, Vegetables

Ingredients

Yellow tofu (crumbled) 150 gr
Eggs (whisked) 2 pcs
Chayote (preboiled and sliced julienne) 80 gr
Onion (dice small) 30 gr
Sliced bird eye chili 30 gr
Sweet basil fresh 20 gr
Chopped garlic 15 gr
Shallot 30 gr
Hot coconut oil 15 ml
Salt, pepper and sugar to taste
Blanced spinach (blanched) 100 gr
Carrot (dice small) 30 gr
Leeks (dice small) 30 gr
Mushroom (dice small) 50 gr
Chicken stock 60 ml
Margarine 40 gr
Olive oil 2 tbs
Seasoning

Sauce

Diced red tomato 120 gr
Diced green tomato 100 gr
Lemon juice 1 pcs
Red chilli 40 gr

Direction

  1. Sauté mirepoix, chayote and mushroom dice just until translucent then mix in tofu, chicken stock and eggs mixture.
  2. Make sure well season.
  3. Pour in an individual canapes mold and topped with extra vegetables dice.
  4. Steam it bain marie system until its set and cooked then let it rest to unmold before serving.

Salsa

  1. Mix all ingredients in a bowl then pour hot coconut oil into the bowl , check seasoning
  2. Serve tofu chayote with salsa on top.