ReCIPES

IngredientsMarinade

75ml lemon juice

75ml Sesame oil

75ml Soya sauce

1 tbsp. brown Demerara sugar

1 tsp. fresh ginger, grated

A few drops of Sriracha or hot sauce

350g fi rm tofu

1 large carrot, grated

50g cashew nuts

10 chive stalks

Marinated tofu with carrots,

cashew nuts and ginger

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ReCIPES

Marinade

75ml lemon juice

75ml Sesame oil

75ml Soya sauce

1 tbsp. brown Demerara sugar

1 tsp. fresh ginger, grated

A few drops of Sriracha or hot sauce

cashew nuts and ginger

with carrots, cashew nuts and ginger

with carrots, cashew nuts and ginger

Share your recipes! #mibrasa

75ml lemon juice

75ml Sesame oil

75ml Soya sauce

1 tbsp. brown Demerara sugar

1 tsp. fresh ginger, grated

A few drops of Sriracha or hot sauce

Serves 1 2 minutes -

METHOD • Mix grated ginger with lemon juice, sesame oil and soy sauce. Set aside

30ml of the mixture to use later. Mix ¾ of the mixture with brown sugar

(add a few drops of hot sauce or wasabi for a hint of chilli).

• Cut tofu into 4 pieces 2.5 cm thick. Place the pieces in a deep dish,

pour over the marinade sauce and cover with cling fi lm. Leave to rest

in the refrigerator for 45 minutes. It is preferable to repeat the process

every 45 minutes for a total of 3 hours so the marinade really soaks into

the tofu.

• Add grated carrots to chopped cashews, chopped chives, sesame oil,

soy and the remaining lemon juice mix. Leave to the side as it will be

served as a salad on top of the tofu.

• Take out the tofu and remove any excess marinade sauce. Grill the

tofu pieces on the top Mibrasa grill for less than an minute. Take a

preheated Mibrasa casserole dish, add a drop of sesame oil and lay the

ungrilled side of the tofu pieces. Leave to cook for 1 minute and then

pour in the rest of the marinade until it reduces.

• Plate the tofu pieces and top with carrot and cashew salad.

Serves 1 2 minutes Serves 1 2 minutes -