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 -