The Ascendants

Lavender Tea Cured Tofu & Grains with smoked Mathania Pistachio Butter


Lavender Tea Cured Tofu & Grains with smoked Mathania Pistachio Butter

Preparation time: 30 mins

Cooking time: 40 mins

Serves: 2

Cured Tofu Ingredients

Tofu 160 gms

Lavender Tea 30 gms

Ginger 20 gms

Salt 20 gms

Sugar 20 gms

Cured Tofu

  1. Cut 1.5 inch dices of Tofu
  2. Boil 3 cups of Water & season it with Sugar & Salt.
  3. Tie Lavender leaves and smashed ginger in a muslin and add to the water.
  4. Simmer the mixture for 5 minutes.
  5. Cool the Liquid till room temperature & drop the diced Tofu in. Let the Tofu steep in the mixture for 10 hours.

Grains Salad Ingredients

Pearl Barley 40 gms

Quinoa 40 gms

Apples Red 1 no.

Cherries Dark 8 no.

Salt 3 gms

Sugar Castor 10 gms

Olive Oil 30 ml

Lime 2 no.

Grains Salad

  1. Soak Pearl Barley & Quinoa overnight
  2. Steam for 8 mins or till soft & fluffy but not overcooked
  3. Brunoise apples with skin & store in Lime Water
  4. Pit the Cherries & dice it into four
  5. In a bowl, add Grains, Fruits, Olive Oil,LimeJuice & seasoning.

Pistachio Mathania Chillies Butter

Butter 50 gms

Pistachios 50 gms

Mathania Chillies 2 nos

Olive Oil 30 ml

Ginger 3 gms

Palm Sugar 5 gms

Light Soya 3 ml

Coriander Roots 10 gms

Lime 1 nos

Pommegranate Molasses 10 ml

Salt 2 gms

Mathania Pistachio Butter

Dry roast Red Chillies & pound it with Palm Sugar, Coriander

Roots, Salt & Ginger

Blanch & peel Pistachios, & put in the pestle mortar & pound till

coarse paste

In a clean bowl add softened butter, Olive Oil,

Pomegranate Molasses & light Soy & mix well


Scoop a little out of the Tofu cubes and crumble the scooped tofu.

Spoon the Grains mix on the scooped vent of Tofu.

Pipe the Pistachio butter on top.

Garnish with Arugula & Tofu crumble.



Ali Xeeshan

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