Featured in Santé's April issue exploring 'the new drink,' these Japanese Zen Patties offer a serene fusion of fresh flavors and textures. Drawing from time-honored techniques, this recipe delivers light, crispy bases paired with silky tofu and crisp radish for an elevated, mindful snack.
Ingredients:
– 10 g basil leaves
– 100 g tofu, sliced 1 cm thick
– 5 radishes, sliced
– 200 g flour
– 50 g butter, cold and cubed
– 1 tsp baking powder
– 1 tsp black sesame seeds
– 1 tsp sea salt flakes
Preparation:
Preheat the oven to 180°C and grease a baking tray. In a blender, combine the flour, butter, baking powder, and ½ tsp sea salt flakes. Blend for 1 minute until the butter is fully incorporated.
Add 4 tbsp water and blend until a dough forms; add more water if needed for a soft consistency. On a floured surface, roll out the dough as thinly as possible. Prick with a fork, cut into circles using a metal cutter, and transfer to the tray.
Bake for 15 minutes until dry and crispy. Cool on a wire rack. To assemble, top half the rounds with basil leaves, a tofu slice, radish slices, and black sesame seeds. Stack with another round, repeat for a second layer if desired, and finish with a final round and basil leaf.
Read more about the April issue of Santé here>
