Matt Wilkinson's whipped tofu, mushroom and crispy ginger bagels

Name: Matt Wilkinson's whipped tofu, mushroom and crispy ginger bagels recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 500g
Ingredients: 40.00 ml sunflower oil; 1 tsp sesame oil; 150g shiitake mushrooms; 30g ginger; 4 spring onions, sliced into 3cm pieces; 40.00 ml each soy sauce; 4 bagels, toasted; Purple shiso (from Asian food shops), to serve; 325g firm silken tofu, drained (we used Bonsoy Organic Nigari Tofu); 200g sour cream; Juice of 1/2 a lemon; 1 tsp white soy sauce (from Asian supermarkets – substitute light soy sauce)

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10m

500g

Whipped tofu, mushroom and crispy ginger bagels

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by Matt Wilkinson

Chef and author

Jun 01, 2017

A mouthwatering snack for any time of the day, says chef Matt Wilkinson.

2 tbs sunflower oil
1 tsp sesame oil
150g shiitake mushrooms
6cm piece (30g) ginger, finely shredded
4 spring onions, sliced into 3cm pieces
2 tbs each soy sauce and rice vinegar
4 bagels, toasted
Purple shiso (from Asian food shops), to serve

Whipped tofu

325g firm silken tofu, drained (we used Bonsoy Organic Nigari Tofu)
200g sour cream
Juice of 1/2 a lemon
1 tsp white soy sauce (from Asian supermarkets – substitute light soy sauce)

Method

1.

For the whipped tofu, combine tofu, sour cream, lemon juice and soy in a bowl and coarsely mash with a fork. Transfer to a sieve lined with a damp muslin or clean Chux cloth set over a bowl. Chill for at least 2 hours or overnight for the liquid to drain.
2.

When drained, squeeze out any excess liquid, then transfer drained tofu mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes or until thick and combined. Chill until needed (whipped tofu will keep chilled in an airtight container for up to 2 weeks).
3.

Heat oils in a frypan over medium-high heat. Add mushrooms and cook, turning, for 3-4 minutes or until golden and cooked through. Add ginger and spring onion, and cook, tossing to coat, for 1-2 minutes or until ginger is crispy and spring onion is softened slightly. Add soy and vinegar, and spoon over vegetables to coat.
4.

Spread toasted bagels with whipped tofu, top with mushroom mixture and serve topped with shiso leaves.