Marinated tofu with confit and Fish Free King Prawns

Marinated tofu with confit and Fish Free King Prawns
4 servings

Ingredients:
12 The Vegetarian Butcher Fish Free King Prawns
1 clove of garlic
Salad leaves to garnish, for example, oak leaf lettuce
Salt and pepper

For the marinated tofu:
1 pack of tofu (about 350g)
100 ml soy sauce
1 tsp. five-spice powder
1 tbsp. tomato ketchup

For the carrot pickle:
300 grams of carrot
200 ml of white wine
200 ml of white wine vinegar
100 grams of sugar

For the carrot puree:
200 grams of carrot
200 ml of carrot juice

For the purple carrot jelly:
200 ml of purple carrot juice (you need approximately 500 grams of carrots for this)
2 grams of agar agar (vegetarian gelatine replacement)
Salt

For the onion confit:
150 grams of sweet onion
Approx. 100 ml olive oil
rosemary
1 clove of garlic
Salt and pepper to taste

Preparation:
To make sure that the tofu gets crispy put it in the freezer a day in advance! Take the tofu and the Fish Free King Prawns out of the freezer a few hours before cooking to let them thaw.

For the marinated tofu:
Pat the tofu dry and cut into cubes of equal size. Mix together the soy sauce, five spice powder and ketchup. Pour the marinade over the diced tofu and leave it for two hours or longer.

For the pickled carrot:
Peel the carrots and finely cut into any shape you want (slices, buttons, strips). Make sure the carrot is cut as thinly as possible. Mix the wine, vinegar and sugar in a saucepan and bring to a boil. Add the carrot and bring it back to a boil. Once boiling immediately remove from the heat and let it cool.

For the carrot purée:
Boil the carrots in the carrot juice. Use a food processor to make a fine purée. When the purée has cooled down, it can be kept in a piping bag.

For the purple carrot jelly:
Juice the purple carrots using a juicer. Put the juice, the agar agar and the salt in a saucepan; boil for two minutes and let it cool. Blitz the ingredients in a food processor to make it smooth.

For the onion confit:
Peel the onion and cut into rings, as thinly as possible (you could use a mandolin for this). Put the olive oil in a pan and add the rosemary, onion and garlic (sliced). Add a little salt and pepper. Make sure that the onions are covered with the oil. Cut out a disk of greaseproof paper the same size as the surface of the oil and lay this on top of the onions so that they are sealed. Cook over a low heat for about three quarters of an hour. Drain the oil from the onion and set the onion aside for serving.

Before serving:
Fry the marinated tofu in some oil until crisp. Fry the Fish Free King Prawns with some garlic in a little oil on low heat and season to taste.

To serve:
Use a brush to make a stripe of purple carrot jelly across the plate. Put three pieces of tofu and three Fish Free King Prawns on the jelly. Pipe small rounds (or any other shape) of carrot purée onto the plate between the Fish Free King Prawns and the tofu and top with onion confit. Add some of the pickled carrot and garnish the dish with lettuce.