Cold silken tofu, topped with fresh tuna and spicy turnip, makes a cool summer starter.
Recipe by Taku’s head chef Danny Chiu.
Prep Time and Cook Time
• Silken tofu (30g)
• Japanese soy sauce to taste
• Yuzu (1)
• Tuna (25g)
• Japanese spring onion (3g)
• Chilli and turnip purée (8g)
• Fresh ginger sprouts (4g)
1. Dressing the tofu
-Sprinkle the Japanese soy sauce on and around the tofu to taste.
2. Yuzu zest
-Grate yuzu zest on the tofu to taste.
3. Prep tuna
-Cut tuna into 1cm dice and arrange on top of the tofu.
4. Spring onion
-Finely chop Japanese spring onion and arrange on top of the tofu.
5. Ginger sprout garnish
-Chop off the tops of the fresh ginger sprouts and shred finely.
-Arrange on the tofu to garnish.
6. Chilli and turnip purée
-Garnish with the chilli and turnip purée and spring onion.