Tofu with Turmeric Beurre Blanc and Zucchini Ribbons

*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Zucchini 9
Turmeric beurre blanc (Recipe below) 2 cups
Zucchini Puree (Recipe below) 1 cup
Cornststarch 1/2 cup
Extra virgin olive oil 2 tbsp
Ginger, minced 1 tsp
Red pearl onion, thinly sliced 2 tbsp
Canola oil, expeller pressed 2 tbsp
Lime juice 3 tbsp
Micro Thai basil 4 tbsp
Tofu (Recipe below) 8 oz
Tofu, extra firm 8 oz
Vegetable stock 4 cups
Yuba sheet 1 each
Potato starch 1/2 cup
Turmeric Kaffir Lime Beurre Blanc
Shallots, finely diced 1/4 cup
Unsalted butter, refrigerator cold 2 cups
Salt, to taste 1/2 tsp
Lemongrass, chopped 1 stalk
Salt 1/4 tsp
Clove garlic, minced 1 each
White wine 1
Lime juice 1 cup
Limes, zested 2
Kaffir lime leaves 6
Club House Turmeric, Ground 1 1/2 tsp
Zucchini Puree
Zucchini, diced (with mostly green skin) 2 cups
White onions, diced 2 tbsp
Garlic, minced 1 tsp
Ginger, minced 1 tsp
Lime, zested 1 each
Extra virgin olive oil 2 tbsp


This recipe was created for Club House for Chefs by: Amanda Cohen, Chef Owner of Dirt Candy in New York, NY.

For the Tofu: Press tofu between two weighted sheet trays and slice into four slices. Over low heat, poach the tofu in vegetable stock for 45 minutes. Remove from liquid and let cool. Cut the yuba sheets into rectangles slightly smaller than the tofu. Mix the potato starch with water to form a slurry. Stack the yuba into piles of five. Spread some slurry on the tofu. Dip the yuba into water and gently place on top of the tofu

For the Turmeric Kaffir Beurre Blanc: Put shallots, lemongrass, salt, garlic, and white wine in a large pot and reduce over medium low heat until you have approximately one tbsp of liquid left (about 30 minutes). In the same pot add kaffir lime juice, zest, and leaves. On medium low heat, reduce the ingredients to a ¼ cup of liquid (about 30 - 35 minutes) and strain. Save the liquid and add in turmeric. Put the sauce back into the pot over very low heat, then stir in cold butter, one tbsp at a time, letting it melt completely before adding the next tbsp. This is when it will emulsify and all come together. Don’t let it get above a simmer and definitely don’t let it boil or it’ll break the sauce. Remove from heat, add salt to taste, and try to serve immediately.

For Zucchini Puree: Sautee onions, garlic and ginger until soft. Add zucchini and cook until the peel is bright green and slightly tender. Blend until smooth with lime zest. Add salt to taste and then put in ice bath immediately to maintain colour.

For Assembly: Use a spiralizer to create zucchini noodles from four zucchinis. Use a peeler to create zucchini ribbons from four zucchinis. Grill and dice one zucchini. Toss four cups of zucchini noodles in cornstarch and deep fry at 350 degrees until crispy. Heat the olive oil in a nonstick pan over medium heat. Gently place the tofu pieces in the pan, yuba side down. Cook until the yuba is golden brown and crispy (about two minutes on each side). In the centre of a plate, place the zucchini curls (some standing up and some lying flat). Squeeze or spoon a little lime juice and sprinkle with salt. Slice each piece of tofu into four smaller pieces and place on top of zucchini curls. Roll up raw zucchini ribbons. Toss the crispy zucchini, grilled zucchini and raw ribbons with remaining lime juice, onions, ginger, Thai basil, and canola oil. Add salt to taste. Place salad on top of tofu and garnish with any leftover micro Thai basil. Place a couple of zucchini puree dots around the plate.

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