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Home > Recipes > Kokako's scrambled tofu with ponzu dressing and spring onion

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

Publication: Element

Element

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Kokako's scrambled tofu with ponzu dressing and spring onion

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

  1. To make the ponzu dressing, toast sesame seeds, reserving a few for garnish.
  2. Warm all ingredients to just before boiling excluding citrus juice and sesame seeds.
  3. Combine with sesame seeds and citrus juice.
  4. To make the salad, in a small frying pan heat a small amount of vegetable oil till hot.
  5. Crumble tofu into pan and fry for one minute until slightly brown.
  6. Pour over dressing and remove from heat.
  7. Place tofu into a bowl and garnish with salad, toasted sesame seeds and wedges of lime.
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http://www.bite.co.nz/recipe/10868/Kokakos-scrambled-tofu-with-ponzu-dressing-and-spring-onion/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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