Today I have had on my table this spring plate with the beautiful colors of the sun, the zucchini ( or Pumpkins ) flowers, filled with a cream of tofu, with onions and mushrooms, I had the king oyster mushrooms from my local asian supermarket, but you can choice wathever you like. Zucchini flowers are that kind of food you can cook basically with everything the only limit is your fantasy. Is rich in water and 100g contains only 12 Kcal, if you are following a low-calorie diet this vegetable is for you.
So let's cook this dish, what you'll need is:
- 12 medium zucchini flowers
- corn flour
- grape seeds oil or sunflower oil
For the filling
- 150 gr firm tofu
- 1 king oyster mushroom
- young onion ( to taste )
- a pinch of salt
- a drop of tamari sauce
Preheat oven 180°
First of all let's cleanse the flowers: remove the lateral excrescences, at the base of the flower itself. Cut the stem at the base. Gently open the flower and remove the pistil. Then rinse the flowers under running water, gently massaging them and put it to dry on a clean cloth.
Now it's time to prepare the filling: With a stick blender reduce the tofu in a puree, cut the muschrooms, added to the tofu and blend some pieces of it, then pour the young onion, the salt and the tamari sauce.
Mix the ingredients and with the help of a sac à poche fill the zucchini flowers one at a time. line a baking tray with baking paper, place the flowers and sprinkle first some corn flour, afterwards some grape seeds or sunflower oil.
Cook in the oven 15"-20"
