Oat tofu, doubanjiang and rose

Blend all the ingredients for the tofu in a Thermomix at 3.5 speed and take to 100°C. As soon as the mix reaches 100°C, remove the cap from the Thermomix and reduce the temperature to 70°C. Once the mix has reached 70°C and is homogeneous pour into eight 1.2 inch round moulds and set aside in the freezer to set overnight. Set the remaining tofu in bigger containers, and use in other dishes

For the tofu sauce, mix all the ingredients in a spice grinder or small blender until homogenous

To plate, pop a portion of tofu onto a plate and set aside for 45 minutes to defrost. It will leach some water once it is defrosted, so use a plate that’s easy to clean up

Once you’ve mopped up the water, surround the tofu with the tofu sauce, spoon over one teaspoon of sesame oil and the sesame seeds. Dress with the herbs and flowers