A soufflé is not the first thing that comes to mind when you want to cook Southeast Asian food. However; tofu makes an excellent basis for a soufflé (as it does for ice-cream). I created this recipe as long ago as 1990, after
Put the cooled asparagus in a blender, blend until smooth and rub through a sieve. Now blend the smoked tofu until smooth and set aside. Boil the reserved asparagus tips for 2-3 minutes and keep them for garnishing the soufflé.
Bring half of the milk with the butter almost to the boil in a saucepan. Lower the heat and season with salt, pepper and coriander. In a bowl, beat the egg yolks, then stir in the flour and mix in the remaining milk. Gradually add this mixture to the hot milk, whipping lightly all the time until the mixture thickens. Remove from the heat and stir in the sieved asparagus and smooth tofu.
Whisk the egg whites until stiff and lightly fold them into the mixture. Spoon the mixture into the prepared soufflé dish or ramekins and place the reserved asparagus tips on top.
Line a baking tray with a folded tea towel or newspaper and place the dish or ramekins on the tray. Pour in boiling water until it comes halfway up the sides of the dish or ramekins and
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