Kimchi Tofu on torn iceberg
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Simon Toohey
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Tea infused
- Festivities Name
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Teas Used
Ingredients
- 1 Iceberg lettuce
- 20g Blanched almond
- 150g Silken tofu
- 150g Kimchi
- 2 Dilmah Digestive tea bags
- 20ml Hemp oil
- Salt and pepper
Methods and Directions
- Tear the iceberg lettuce from the stem into quarters or rough shapes. Place in a bowl.
- In a blender blend the tofu and the kimchi and some salt and blitz till smooth.
- Pour liberally over the lettuce, sprinkle over the tea, blanched almonds and some hemp oil and serve up.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/11/2024
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