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Ingredients

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Tofu and marinade

Asian slaw

  • Cucumber , cut into ribbons, 1/2
  • Green Papaya (small), cut into ribbons, 1/2
  • Carrots, cut into ribbons 1 whole
  • Cabbage, Red
  • Sesame seeds, toasted 20 g
  • Ponzu (optional)
  • Rice wine 50 ml
  • Lime juice & zest 100 ml
  • Brown sugar 50 g
  • Oil, Sesame 20 ml
  • Spring onion, 1/2 bunch
  • Coriander (fresh) 30 g

Rice

  • Jasmine rice 500 g
  • Toasted sesame 20 g

Pickle

  • Israeli cucumber, sliced, 1 bag
  • Rice wine vinegar 150 ml
  • Salt 20 g
  • Brown sugar 20 g

Fried Nori

  • Nori sheets, cut into small strips 2 whole
  • Corn flour 50 g
  • Cake flour 30 g
  • Sesame seeds 10 g
  • Coriander (fresh) 10 g
  • Sparkling water 200 ml

A balanced, fresh, nourishing Asian-inspired dish made with a tofu marinade, Asian slaw, rice, and fried nori for a wholesome meal bursting with flavour.

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Preparation

  1. Tofu and marinade

    1. For the marinade: In a bowl, add Honey & soy sauce, cayenne pepper, sugar, ginger, coriander, spring onion, gochujang and stir well until combined. 
    2.  Add the tofu, ensure it well coated and allow to marinate for 3 hours.
  2. Asian slaw

    1. For the slaw: Add cucumber, papaya, carrots, cabbage, spring onion, coriander and mix well.
    2. For the dressing: In a jug, add ponzu, rice wine, lime juice, brown sugar, sesame oil and mix until well combined.
    3.  drizzles over the slaw and toss well.
  3. Rice

    1. Cook rice and roll into balls, garnish with sesame seeds.
  4. Pickle

    1. Add cucumber, rice wine vinegar, salt, brown sugar in a sauce pan.
    2. Warm to dissolve the salt and sugar while stirring, taste and adjust accordingly. 
  5. Fried Nori

    1. In a bowl, add corn flour, cake flour, sesame seeds, coriander, sparkling water and whisk until well combined.
    2. Add Nori sheets in a light batter and dee-fry until golden brown.
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