SOFT & CRISPY

Methods and Directions

• Marinate the tofu in the 150ml of Moroccan Mint Green Tea for half hour.
• Use no.6 mould to cut 4 pieces of tofu in cylindrical shape.
• Blend 200ml Moroccan Mint Green Tea with 1.5g Algin for 30 seconds. Rest it at room temperature for 2 hours.
• Blend 150ml Moroccan Mint Green Tea with 0.8g Gluco and sea salt for 30 seconds; rest it at room temperature for 2 hours.
• Mix 4 tablespoons (15ml each) of Gluco liquid into the Algin liquid for 1 minute, they will form the big caviar. Then strain them out with a slotted spoon and immerse in clean water for 3 seconds. Then drop into the Moroccan Mint Green Tea liquid.
• Dig out a little bit of tofu from the middle and fill the hollow with the Moroccan Mint Green Tea caviar.

• Cut the tofu skin into 5 cm x 20cm rectangles. You need 10 pieces.
• Mix the egg and brush the egg liquid on the tofu skin, layer by layer.
• Then cut it to be 2.5x2.5cm squares to form 8 pieces.
• Deep fry the tofu skins in 180°C cooking oil till golden and crispy. Set aside till needed

• Mix all ingredients.
• Blend them to a powder.
• Fill tea bags with it.