Recipe: Kokako's Scrambled Tofu with Ponzu Dressing and Spring Onion

Scrambled tofu makes a quick tasty meal, especially with Kokako Café's tamari dressing. Photo / 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.

Serves 4

Ponzu Dressing

• 200ml tamari soy sauce
• 20g sugar
• 20g minced ginger
• 20g minced garlic
• 50g miso paste
• 80g sesame seeds
• juice of two limes (or lemons)

1. 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.

Tofu

• 150g tofu per person (to be served with 30ml dressing per person)

Salad

• 30g bean sprouts
• 10g spring onions
• 10g fresh sliced chili
• 10g coriander
• 20g lime wedges for garnish

1. In a small frying pan heat a small amount of vegetable oil till hot.
2. Crumble tofu into pan and fry for one minute until slightly brown.
3. Pour over dressing and remove from heat.
4. Place tofu into a bowl and garnish with salad, toasted sesame seeds and wedges of lime.

Get more info on Kokako here, or drop by their vegetarian cafe at 537 Great North Road, Grey Lynn. To make sure you're on the list for more recipes, sign up to our newsletter. We're also on Facebook and Twitter.