Seared Silken Tofu with Chilli Oil & Saffron Liqueur

Ingredients

• 150 g Silken tofu, well drained
• 2 tbsp Extra virgin olive oil
• 30 ml Saffron liqueur
• 1 tsp Chilli oil
• to taste Salt
• to taste Freshly ground black pepper
• a handful, for garnish Microgreens

Method of Preparation

Chef Michael Swamy

1. Prepare the Tofu for Searing

   Pat the tofu gently with kitchen paper to remove excess moisture and ensure a firm surface for searing.

2. Cook the Tofu

   Lightly sear the tofu using a blow torch until it develops a golden, smoky crust. Alternatively, grill in a preheated oven at 220°C for 5–7 minutes.

3. Prepare the Dressing

   In a small bowl, whisk together olive oil, saffron liqueur, chilli oil, salt and pepper.

4. Assemble

   Place the seared tofu at the centre of a plate. Drizzle the dressing generously over and around the tofu. Scatter microgreens on top.

5. Serve

   Serve warm.