Tofu Ceviche, Lemon-Lime, Tequila and Guajillo-Achiote Tortilla

Tofu Ceviche, Lemon-Lime, Tequila and Guajillo-Achiote Tortilla - Recipe Finder

Tofu Ceviche, Lemon-Lime, Tequila and Guajillo-Achiote Tortilla

Info

Course:
Hors D'oeuvre
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 6, Episode 2, Elimination Challenge

Yield

Serves 4

Ingredients

1 package extra firm tofu, drained and cubed
½ cup lemon juice, fresh squeezed
½ cup lime juice, fresh squeezed
2 teaspoons kosher salt
1 tablespoon tequila, silver

MANGO PEARLS

1 very ripe mango, peeled
1 cup water, very cold
1 teaspoon salt
1 teaspoon agave syrup
.7g agar agar
1 quart canola oil, very cold

CILANTRO-MINT PEARLS

½ bunch fresh cilantro leaves, washed
¼ oz fresh mint leaves, washed
1 cup water, very cold
1 teaspoon salt
½ lime, zested
.7g agar agar

PICKELD GARLIC

1 tablespoon garlic, micro-diced
2 tablespoons rice vinegar
½ teaspoon salt

6 guajillo chilies, seeded and chopped
2 tablespoons anchiote seeds
½ cup canola oil
2 cups masa harina
½ cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon agave syrup
Water

1 cucumber, peeled, seeded, and small diced
1 red bell pepper, seeded and small diced
2 scallions, shaved

Directions

1. For pickled garlic, blanch garlic in hot salt water for 1 minute. Drain and place in a small ramekin. Add in rice vinegar and salt. Cover with plastic wrap and let “pickle” for 30 minutes.

2. For mango pearls, puree mango, 1 cup water, salt, and agave syrup until very smooth. Strain through sieve and chill thoroughly. Measure 100g of mango juice and mix well with agar agar in a pot. Stirring continuously, bring to a boil and let simmer for 2 minutes. Dispense the warm mango juice drop by drop into cold canola oil to form beads.

3. For cilantro-mint pearls, blanch cilantro leaves, mint leaves, and lime zest in salt water. Strain through sieve and chill thoroughly. Blend well at high speed to make herb juice. Strain well and chill. Measure 100g of herb juice and mix well with agar agar in a pot. Stirring continuously, bring to a boil and let simmer for 2 minutes. Dispense the warm herb juice drop by drop into cold canola oil to form beads.

4. Soak guajillo chilies in 1 cup of warm water. Let sit covered until soft and rehydrated. In a saucepan, warm anchiote seeds in canola oil until 200-degrees F. Let steep for 5 minutes. Strain and reserve anchiote oil. Discard seeds. Combine guajillo chilies and anchiote oil in a blender until smooth. Strain.

5. Place masa harina and AP flour in a bowl. Add salt, agave syrup, and guajillo-anchiote puree. Mix well to create dough. Let sit for 10 minutes. Make 1 tablespoon balls of dough and flatten on a tortilla press. Cook on a hot comal (cast iron flat-top) until lightly brown on both side. Cut tortilla into quarters (or tortilla chip size) and deep fry in 350-degree F oil until crispy. Drain and season.

6. Mix together lemon juice, lime juice, salt, and tequila. Add in tofu and chill for 3-5 minutes. Strain and reserve.

7. For garnish, cut scallions and cucumbers and place in colander over ice water until crisp. Strain and keep covered. Cut peppers and pat dry with paper towel. Mix salad together as needed.

To Serve:

1. Place cucumber-pepper salad on the bottom of the plate.

2. Top with tofu “ceviche” cubes.

3. Sprinkle on a little pickled garlic, followed by mango and cilantro-mint pearls.

4. Place a tortilla chip on the side.