Ingredients
450g of smoked tofu
Marinade for tofu
200ml soya sauce
2 spring onions
2 cloves of garlic
3 lime leaves
20 g sugar
40g ginger
20g breadcrumbs per portion
10g per portion
25g corn flour per portion
Coriander Pesto
15g washed coriander
2g pine nuts
1 garlic clove
1/2 lemon
salt
black pepper
50 ml extra virgin olive oil
Pickled vegetables
I carrot
I courgette
I small mouli
Marinade for vegetables
50ml rice vinegar
2 tablespoons sugar
I teaspoon salt
Seaweed salsa 20 portions
40g of wakami seaweed
Juice of two limes
1 tablespoons of white sesame seeds
30g fresh coriander chopped
This recipe comes from The Gate restaurant in Islington, London
Cut the tofu into pieces 3cm by 4cm and 1 cm tall
Each portion of three pieces should weigh 75g
Marinate the tofu for 3-4 hours
Blend all these ingredients together and leave for 0.5 hour to absorb the flavours, then sieve and pour over the cut tofu
Make a mixture of half unroasted panko breadcrumbs and other half of white sesame seeds
Mix together corn flour and water to get semi runny consistence
Now you’re ready to pane the tofu. Place piece of tofu in the corn flour water and then toast it with breadcrumb and sesame mixture. Gently pan-fry before serving
For the coriander pesto. blend all of the ingredients together – leaving some texture
For the pickled vegetables, cut them very finely into ‘spaghetti’
To marinate these vegetable, dissolve the sugar and salt in the vinegar and heat and then add the vegetables
For the seaweed salsa, soak the seaweed in the hot water for 30 minutes, then drain it thoroughly, chop it finely and finish by adding the remaining ingredients. Season to taste.
Mix together alfalfa sprouts, micro herbs (a few coriander leaves if no micro herbs available), also drizzle some teriyaki glaze.