Preparation
To prepare the gomasio: in a non-stick pan, toast 100 gr of white sesame seeds until they begin to crackle, add 50 gr of coarse salt, mix and blend. Store in glass jars.
To prepare the tofu - the day before: wash and dry 1 kg of cherry tomatoes, blend them in the thermomix at maximum power to obtain a smooth and velvety cream. Pass the pulp obtained in a sieve to remove any seeds and skins. Pour the pulp in a chinois strainer over a bowl, cover with foil and let it strain overnight.
Rinse 50 g capers under running water, dry them well with kitchen paper and arrange them on a baking sheet lined with parchment paper. Arrange on other baking trays 50 gr dried tomatoes, 50 gr soft black olives without stone, 50 gr white almonds from Puglia. Dry everything in the oven at 90°C for 2 hours. Then blend everything separately to obtain a powder of capers, olives, dried tomatoes and almond granules.
The next day: collect the dry tomato pulp, season it with a pinch of salt and a drizzle of oil and put it aside. The liquid part will be composed of clear tomato water on the surface and a liquid but cloudy part on the bottom. Be careful not to mix the two parts. Scoop out the clear water with a ladle and keep aside. Use the cloudy water to make the chickpea wafers (one of the following steps).
Cut 500 g of soft tofu into pieces and marinate in the clear tomato water for an hour.
In the meantime cut 500g eggplant into cubes and fry in a pan with two tablespoons of oil. Drain and season with a pinch of gomasio and a pinch of dried chilli pepper.
Gently drain the tofu from the marinade and dress with extra virgin olive oil, add some finely grated lemon zest and a few drops of juice.
For the plating: place the seasoned eggplant (spicy and salty) in the bottom of a Japanese bowl. Cover completely with the tofu marinated in tomato water and lemon zest (sweet-sour). Sprinkle with the various powders of capers (salty), olives (bitter), sun-dried tomato (salty-sour), almond granules (crunchy). Arrange small spoonfuls of dry tomato pulp seasoned with oil and salt (sour, fresh), complete with basil, oregano and thyme leaves (fresh). Serve with the chickpea wafers on the side.
To prepare the chickpea fritters: in a bowl, dissolve the yeast in a few tablespoons of water, add 100 g of chickpea flour and 100 g of rice flour and mix, adding 2 dl of water (or tomato water from the previous recipe), a pinch of salt and a pinch of white pepper.
A fluid mixture should be obtained. Cover with plastic wrap and let rise for about 1 hour, it should grow double the size. Fry by spoonfuls in hot oil, drain, dry on kitchen paper and sprinkle with Middle Eastern spices.
https://www.rsi.ch/la1/programmi/intrattenimento/cuochi-d-artificio/le-ricette/Tofu-giapponese-marinato-alla-mediterranea-con-cialdine-di-ceci-fritte-6355033.html
