GUEST CHEF RECIPE: Crispy Fried Tofu with Caviar & Creme Fraiche

Recipe from Executive Chef Danny Calleros from Ardovino’s Desert Crossing in Sunland Park, New Mexico

Equipment needed

2 medium bowls

1 mesh sieve (a strainer)

1 whisk

1 pot with oil at 350°F for frying

Ingredients

• 1 Block tofu (Frozen and thawed)

• 5 oz Sparkling mineral water

• 4 Large egg yolks

• 1 cup Corn starch

• 1 Tbsp Baking powder

• Ice cubes

Process

1. Freezer tofu and thaw. Cut into desired bite size pieces. 

2. Season to your liking. My secret not so secret blend is MSG, Nutritional Yeast, Lemon pepper, Old bay, salt, pepper and garlic powder. 

Batter time!

3. In a bowl place 8 to 6 ice cubes. Pour over the Egg Yolks and Mineral water. Stir gently because it will foam and fizz. 

4. In the 2nd bowl combine Flour and Baking Powder. 

5. With your strainer over the dry ingredients, pour liquids into the dry.  Whisk gentle until smooth.

6. Dip bite size tofu and fry until GBD! (Golden brown and delicious).

7. Rest on to a paper towel.  Season immediately with finishing flaky salt. Flor de sal. 

Now for the plating!

Grab your favorite plate. Present your nuggets and top with a dollop of creme fraiche and a generous helping of caviar. Enjoy while warm.

(Photo: Danny Calleros)