ReCIPES Ingredients 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 350g firm tofu 1 large carrot, grated 50g cashew nuts 10 chive stalks Marinated tofu with carrots, cashew nuts and ginger tel. +34 610 172 763 [email protected] www.mibrasa.com Share your recipes! #mibrasa ReCIPES arina ml le l Se So . b re o ca w ts wi an recipes! #mib 7 75 75m tbsp . fre ro 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 film. 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.