INGREDIENTS
- Tofu
- Avocado
- Cucumber
- Oxheart cabbage
- Broccoli
- Mint
- Cilantro
- Mild chili pepper
- Sesame oil
- Ginger
- Soy sauce
- Rice vinegar
- Sesame seeds
- Calamansi vinegar
- Salt & pepper
- Olive oil
RECIPE
- Pat dry the tofu with some paper towels. Make sure to remove as much moisture as possible. Cut it into cubes and cook it on high heat in a pan with olive oil. cook until browned on all sides
- Mix soy sauce, sesame oil, grated ginger, rice vinegar and sesame seeds. Add this to the pan with the tofu and let it simmer on medium heat
- Break up the broccoli into smaller florets. Bring some water to a boil and blanch the broccoli for 5 minutes (or until tender). Add the broccoli to the tofu and let it simmer in the sauce
- Cut the cucumber, cabbage, chili and avocado. Mix this with the tofu & broccil and add olive oil, sesame seeds and calamansi vinegar
- Garnish with mint and cilantro