Tofu and squid ink soy sauce with cacao crumble

INSTRUCTIONS

• 1
  Freeze the tofu overnight, then thaw it the next day and cut it into medium-sized pieces.
• 2
  After the tofu has been frozen, the softer original texture of the tofu will have changed to be more sponge-like. Soak the mu'er mushrooms and daylilies in water overnight or soak them in hot water for 50 minutes.
• 3
  In a small pot with boiling water, boil the mu'er mushrooms and daylilies for five minutes.
• 4
  Add one teaspoon of sesame oil to a hot pan and roast all ingredients until the tofu is lightly browned.
• 5
  Mix the soy sauces with sugar, water and squid ink together in a bowl.
• 6
  Add the mixture to the pan with the rest of the ingredients and let it reduce until the sauce tickets.
• 7
  For the curable Mix the butter, sugar, and egg folk together
• 8
  Add it to the flour, cacao powder, and star anise powder.
• 9
  Place the mixture into the refrigerator for 30 minutes to let it cool.
• 10
  Break up the crumble into small pieces on baking paper and put it in a preheated oven at 160°C for 10 minutes.
• 11
  For the Wonton deep fry the wonton wrappers in hot oil until they are golden brown and crispy.
• 12
  Remove them and place them on a paper towel.
• 13
  Slice the chili down the center and remove the seeds.
• 14
  Chop finely.
• 15
  When the tofu, mu'er, and daylilies have finished roasting and the sauce has thickened, place the various ingredients across the plate, spreading the sauce around.
• 16
  Then top with the cacao crumble and the optional fried wonton wrappers and chilis.