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4
as a starterEasy
By Peter Gordon
Published 2003
This is a subtly flavoured starter that I once served to some friends from Istanbul — it almost made them rethink their opinion on tofu. Almost! In summer, make the corn purée from fresh sweetcorn. In winter, canned corn works well.
Place tofu on paper towels for 30 minutes to extract some of the water. Meanwhile, put corn, cream, spring onions and sesame seeds in a small saucepan, bring to the boil and simmer, uncovered, until cream has reduced by half. Purée in a blender or small food processor, check seasoning and keep warm.
Combine flour, salt and paprika and use this to coat the tofu. Heat half the oil in a fr