Shape potato into a round shape, place it in the middle of the plate, and put 3 large dots of tofu truffle crema around the potato. Sprinkle sesame soil, covering the crema and potato. Insert pickled and blanched vegetables into the potatoes so they stand in the sesame soil. Place petite radishes and edible flowers decoratively around the plate. Drizzle 1 tablespoon of olive oil on each plate and sprinkle with sea salt.
For the blanched seasonal vegetables:
Clean and chop one pound of vegetables. Place in a medium pot filled with boiling salted water for 40 seconds. Remove vegetables, run under cold water and set aside
Preheat oven at 275 degrees F. Lightly blend sesame seeds into a blender until they turn into a powder (not too much or they will turn into paste). Combine all dry ingredients in a mixing bowl, mixing well. Add water, mix well. Spread sesame mix on a half sheet silicon baking mat and a half sheet pan. Bake for 25 minutes, let it cool and crumble it by hand.
Blend all ingredients in blender until smooth.
Bring all ingredients except petite carrots to a boil, add carrots and boil for two minutes. Remove from burner, and let sit for five minutes. Run carrots under cold water. Set aside.
Place potatoes into a large pot, covering them with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.