Sweet Tofu, Braised Daikon & Beetroot Cream

Tofu

1. Wrap the tofu in several sheets of kitchen roll, place over a large sieve, place a plate on top and then place it with a heavy object to press out all of the water. Alternatively, use a tofu press with extra weights on the top.
2. Bring all the marinade ingredients to the boil then pour over the tofu. Leave it to marinate for at least 3 hours.

Mooli

1. Place all ingredients in a saucepan, bring to the boil and then reduce to a gentle simmer.
2. Cover with a lid and continue simmering on a low heat for a couple of hours until very soft.

Beetroot Cream

1. Blend all ingredients together until smooth.
2. Strain the mixture through a sieve to make sure all lumps have been removed.

Assembly

1. Gently fry the tofu on both sides in sesame oil until golden. Add 3 tbsp agave to the pan and leave a little to the side of the pan for the final glaze
2. Coat the cooked tofu in finely chopped chives.
3. Heat up the beetroot cream gently on the hob.
4. Add sauce to the dish with the braised daikon placed centrally on top.
5. Add the tofu and pour over the remaining agave from the heated pan.
6. Assemble as shown in the picture above.