Whipped Miso Butter with Crispy Tofu
1/4 pound salted butter, room temperature
2 tablespoons miso
2 tablespoons yuzu
2 blocks silken tofu, cut into 4 slabs each
1 tablespoon togarashi
2 cups rice flour
2 tablespoons chopped chives
Canola oil for frying
Kosher salt and freshly ground black pepper to taste
Using an electric hand blender, whip the butter until doubled in volume. In a bowl, whisk together the miso and yuzu and whip into butter. Meanwhile, prepare a fryer filled 1/3-full with oil and heat oil to 375 degrees. Season the tofu with togarashi, kosher salt and freshly ground black pepper to taste. Coat tofu well in seasoned flour and fry crisp, only 2-3 minutes. Place tofu on banana leaves, top with dollop of miso butter and garnish with chives. Enjoy!
2006 "Bien Nacido - Y Block" Qupe Chardonnay From Santa Maria Valley, Santa Barbara County, California. From a cool vintage, therefore flavor is leaning more towards citrus and minerality. Grapes are whole cluster pressed. Aged in French oak.