Kokako's scrambled tofu with ponzu dressing and spring onion

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.

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

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.