Ingredients

450g of smoked tofu

Marinade for tofu
200ml soya sauce
2 spring onions
2  cloves of garlic
3 lime leaves
20 g sugar
40g ginger
20g breadcrumbs per portion
10g per portion
25g corn flour per portion

Coriander Pesto
15g washed coriander
2g  pine nuts
1 garlic clove
1/2 lemon
salt
black pepper
50 ml extra virgin olive oil

Pickled vegetables
I carrot
I courgette
I small mouli

Marinade for vegetables
50ml rice vinegar
2 tablespoons sugar
I teaspoon salt

Seaweed salsa 20 portions
40g of wakami seaweed
Juice of two limes
1 tablespoons of white sesame seeds
30g fresh coriander chopped

This recipe comes from The Gate restaurant in Islington, London

Cut the tofu into pieces 3cm by 4cm and 1 cm tall

Each portion of three pieces should weigh 75g

Marinate the tofu for 3-4 hours

Blend all these ingredients together and leave for 0.5 hour to absorb the flavours, then sieve and pour over the cut tofu

Make a mixture of half unroasted panko breadcrumbs and other half of white sesame seeds

Mix together corn flour and water to get semi runny consistence

Now you’re ready to pane the tofu. Place piece of tofu in the corn flour water and then toast it with breadcrumb and sesame mixture. Gently pan-fry before serving

For the coriander pesto. blend all of the ingredients together – leaving some texture

For the pickled vegetables, cut them very finely into ‘spaghetti’

To marinate these vegetable, dissolve the sugar and salt in the vinegar and heat and then add the vegetables

For the seaweed salsa, soak the seaweed in the hot water for 30 minutes, then drain it thoroughly, chop it finely and finish by adding the remaining ingredients. Season to taste.

Mix together alfalfa sprouts, micro herbs (a few coriander leaves if no micro herbs available), also drizzle some teriyaki glaze.