I was a bit skeptical, I will admit. But it turns out that stuffing zucchini flowers with silken tofu was a good idea, and one that pleased the palate. But don’t take my word for it. If a man, who considers prosciutto to be a good side for a plate of meat, eats a soy-bean-stuffed flower and asks for more, it’s really good.
Traditional recipes will ask you to stuff zucchini flowers with ricotta, dip them in batter, and fry them in oil. Which is fine, but not what I did. Because, I had silken tofu at home and preferred baking them. And then, I had never made anything with silken tofu, nor with zucchini flowers, and I was feeling widely adventurous. There you have it. Pure kitchen thrill.
How could anyone pass up something so pretty at the farmers market in San Francisco any given Sunday? Even if you have no clue how to prepare them and end up doing this. The crunchiness of the almonds is indispensable for this dish.
Zucchini flowers stuffed with silken tofu, topped with almonds
- Preheat oven to 350°F/180°C.
- Wash flowers, remove stamens (little pointy things inside the blossoms).
- Mix silken tofu with salt, pepper, and a bit of curry.
- Open flowers carefully, stuff with tofu, twist petals to close.
- Place flowers in oven-proof dish, drizzle with teriyaki sauce, top with almonds, bake in oven until golden brown.
As for the illustration, you already know I like doing that.