Kokako's scrambled tofu with ponzu dressing and spring onion
Photo by Ted Baghurst
5
( Serves 4 )
Publication: Element
19/5/2014
Even die-hard meat lovers will enjoy this scrambled tofu special, served with a warmed sesame, ginger and tamari dressing and fresh side salad.
It's part of a rotating spread of brunch and lunch options at Grey Lynn café Kokako, which specialises in local, seasonal, organic and fairtrade treats. Pair it with a glass of your favourite and settle in for a leisurely lunch or quick light dinner.
Ponzu dressing
| 200 ml | Tamari soy sauce |
| 20 g | Sugar |
| 20 g | Ginger, minced |
| 20 g | Minced garlic |
| 50 g | Miso paste |
| 80 g | Sesame seeds |
| 2 | Limes, or lemons, juice of |
Tofu
Salad
| 30 g | Bean sprouts |
| 10 g | Spring onions |
| 10 g | Chillies, freshly sliced |
| 10 g | Fresh coriander |
| 20 g | Lime wedges, for garnish |
Directions
- To make the ponzu dressing, toast sesame seeds, reserving a few for garnish.
- Warm all ingredients to just before boiling excluding citrus juice and sesame seeds.
- Combine with sesame seeds and citrus juice.
- To make the salad, in a small frying pan heat a small amount of vegetable oil till hot.
- Crumble tofu into pan and fry for one minute until slightly brown.
- Pour over dressing and remove from heat.
- Place tofu into a bowl and garnish with salad, toasted sesame seeds and wedges of lime.
http://www.bite.co.nz/recipe/10868/Kokakos-scrambled-tofu-with-ponzu-dressing-and-spring-onion/
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