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Kokako's scrambled tofu with ponzu dressing and spring onion
( SERVES 4 )

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Photo by Ted Baghurst

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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

600 g

Tofu, to be served with 30ml dressing per person

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.