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 (Main) |
Salad
30 g | Bean sprouts |
10 g | Spring onions |
10 g | Chillies, freshly sliced |
20 g | Lime wedges, for garnish |
10 g | Fresh coriander |
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.