Seared tofu with Black Betty Bam
The pretty plant-based plate is as easy as 1, 2, B! Add a pinch of Black Betty Bam to give you a rich umami flavour bomb.
2 tablespoons tamari
I dessertspoon mirin (Japanese rice wine)
½ lime, zest and juice
½ teaspoon grated ginger
200 grams firm organic tofu, sliced into 2 cm thick slabs
1-2 teaspoons macadamia oil
½ head broccoli broken up into flowerettes, steamed until al dente
1 cup green beans, split lengths, steamed until al dente
1 tablespoon assorted bean sprouts (mung, snow pea shoots)
2 radishes, very finely sliced
1 tablespoon ogonori, wakame or combo seaweed, rinsed, snipped
1 tablespoon Black Betty Bam
1 tablespoon sesame seeds
1 teaspoon macadamia oil
- Combine tamari, mirin, juice and zest, ginger in a medium sized bowl.
- Add tofu slabs and marinate at least 30 minutes.
- Meanwhile, soak seaweed in warm water 10 minutes, drain, pat dry with paper towel.
- Finely shred or snip seaweed into fine strands.
- Heat a skillet on high, add macadamia oil.
- Lightly sear marinated tofu for 3 minutes either side.
- Steam greens, then combine with remaining salad ingredients.
- Add seared tofu and combine gently.
- Place small amounts of Black Betty Bam around each plate.
- Drizzle with a thread of macadamia oil and scatter sesame seeds to serve.