Kokako's scrambled tofu with ponzu dressing and spring onion
Photo by Ted Baghurst
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.
|200 ml||Tamari soy sauce|
|20 g||Ginger, minced|
|20 g||Minced garlic|
|50 g||Miso paste|
|80 g||Sesame seeds|
|2||Limes, or lemons, juice of|
- 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.