Recipe courtesy of the Executive Chef at Inamo.
Tofu Poke
Goma dressing method
- Toast the white sesame seeds in an empty non-stick frying pan over a gentle heat, then cool.
- Add the cooled sesame seeds with the remaining dressing ingredients into a blender, and blend for 2 minutes until smooth.
Salad method
- Prepare the tofu by sprinkling with salt & pepper. Leave to drain in a colander whilst you get on with steps 2 & 3.
- Blanche the edamame beans in boiling water for 2 minutes, until tender (but not too soft). Once cooked put to one side to cool.
- Prepare the salad ingredients by washing, then drying in a colander.
- Mix the drained tofu with 1/3 of the Goma dressing and set aside for 5 minutes.
- Place the dried spinach and rocket mixed leaf salad into a bowl.
- Slice the avocado and cucumber into cubes, halve the cherry tomatoes, and add them, along with the cooled edamame beans to the bowl.
- Mix all the salad ingredients together and drizzle with the remaining Goma dressing.
- Top the salad with the marinated tofu and the mustard cress & amaranth (if using).
Ingredients (for one serving):
- 80g firm tofu, chopped into 1cm squares
- 25g cucumber
- 25g avocado
- 30g cherry tomatoes
- 25g edamame beans (peeled and frozen is fine)
- 15g baby spinach
- 15g rocket mixed leaf salad
- mustard cress & red amaranth (optional if you can find this) to garnish
- 1 tsp vegetable oil
- salt & pepper
- 30ml goma sauce/dressing
o 3 tbsp toasted white sesame seeds
o 2 tbsp coconut yoghurt
o 2 tbsp rice vinegar
o 1½ tbsp soy sauce
o 1 tsp sugar
o ½ tsp mirin
o ½ tsp sesame oil