Tofu and Asparagus Souffle

Preparation info
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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

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 Marie-Pierre Moine asked me to write some cutting-edge Asian recipes for Taste magazine. Aptly, her article that accompanied my recipes was entitled ‘Fast Forward’. The magazine no longer exists, but I think this recipe is still appropriate for a book