What is Tofu Brulee?
This dish is a play on traditional creme brulee.
A piece of tofu is slowly basted in sweetened orange juice, then torched with some sugar at the top for that perfect brulee crackle.
It’s a healthier way to enjoy dessert, and I think this one is super creative! Plus, you get added protein from the tofu and greek yoghurt!
I’d recommend using a cookie cutter to cut out a perfect round shape. This will add a lot of brulee points in terms of presentation!
The thickness of each slab is up to you. Mine was about 3cm thick as I wanted the extra height. Just note that if it’s really thick, you’ll need to baste it for longer in the orange sugar syrup.
You can get creative with the sugar syrup.
I added mandarin peel, orange and passionfruit juice, sugar and vanilla extract.
You can use orange peel, plain orange juice, pineapple juice, passionfruit juice etc.
As my slab of tofu was 3cm thick, I had to spoon the syrup onto the tofu constantly towards the end.
The longer you do this, the more flavour the tofu has.
This step is optional but it helps with the beautiful presentation!
I cut out some fruit into small coins and moons. I used what I had on hand – a nashi pear and kiwi fruit.
A small tip is to keep the fruit pieces consistent in size.
Add a generous amount of white sugar on top of the tofu.
Make sure to place it on a safe steel surface as we’re blow torching this.
Use a blow torch to create a beautiful caramelised sugar top. Once the sugar has melted and become golden, leave it to cool and harden.
Tofu Brulee
Ingredients
Method
- Slice the firm tofu into 3cm thick slabs, then use a round cookie cutter to cut out circles.
- In a pan, add the tofu, orange peel, orange and passionfruit juice, sugar and vanilla extract.
- Gently cook on medium heat, constantly spooning the orange sauce onto the tofu for 3mins.
- Place the tofu on a stainless steel surface, evenly spread 1 tbsp sugar on top and flame torch it until the sugar hardens.
- Place the tofu in a bowl and pour some of the orange sauce around it.
- Garnish with mandarin, kiwi, nashi pear and whipped cream.
