Tofu and Asparagus Souffle

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Preparation info

  • Difficulty

    Medium

  • for

    4

Appears in

New Wave Asian: A Guide to the Southeast Asian Food Revolution

New Wave Asian

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 on New wave Asian cooking. It uses smoked tofu, which was available in most large supermarkets even in those far-off days of 1990.

Ingredients

  • 60 g/ 2 oz butter, plus more for greasing 30 g/1 oz plain flour, plus more for dusting
  • 225 g/ 8 oz asparagus, trimmed
  • salt and pepper
  • 115 g/ 4 oz smoked tofu
  • 280 ml/ ½ pt milk
  • a pinch of ground coriander
  • 3 large eggs, separated

Method

Preheat the oven to 200°C/400°F/Gas 6 and generously butter and flour a medium soufflé dish or 4 large ramekins.

Cut 8 of the asparagus tips into 5 cm/ 2 inch lengths. Boil the rest of the asparagus in 150 ml/ ¼ pint of salted water for 4-5 minutes, until just tender Drain well and set aside to cool.

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 cook in the oven for 15-20 minutes, until just set but still with a bit of wobble in the middle. Serve hot.