Page 47 - Café 24-7 recipes

Ingredients:

Salad Salad Method:

1. Place tofu and sliced mushroom in gastronorm
Qty Ingredients tray with 600gm of the dressing. Cook in UNOX

200g Grated carrot on “TOFU SALAD” setting.
2. Cook noodles and mix through remaining 600gm
1 bunch Coriander, chopped
of dressing.
75g Furikake
3. Once tofu/shitake mix is completely cool, add
1 bunch Mint, chopped
chopped herbs, furikake (reserving 50gm for
250g Shitake Mushrooms, sliced garnish), sesame seeds, grated carrot and spring
onion and mix well.
50g Toasted Sesame seeds
4. Weigh out 500g of this tofu/herb mix, squeezing
1 bunch Spring Onion, Sliced
off any excess dressing, and put aside.
1.2Kg Singapore noodles, steamed
5. Mix remaining tofu/herb mix with noodles and
300g Tofu (Dried Bean Curd), diced (1cm x 1cm) portion into dessert pot – 300g per serve.

1.2Kg Tofu Salad Dressing (See Recipe Below) 6. Top with reserved salad mix.
5g Nori Sheets, thinly sliced for garnish 7. Garnish with a sprinkle of furikake and sliced
nori sheets.
10 16oz Enviroware Dessert Pots
8. Lid and label.

Salad Dressing – Yield: 10 serves Salad Dressing – Method
Qty Ingredients 1. Place brown sugar and rice syrup in a pot

180gm Bundaberg Brown Sugar and heat until sugar is fully dissolved.
366gm CV Minced Ginger 2. Place all remaining ingredients except oil in
Servings: 1 210gm Honest to Goodness Organic Rice Syrup a bowl.

309gm Heaven Dragon Rice Wine Vinegar 3. Mix, using a stick blender or whisk and
Serving Size: 350gm 105gm Huy Fong Foods Sambal Oelek slowly pour in the sugar syrup. Blend well.

309gm Kikkoman Soy Sauce 4. Slowly pour in oil while mixing, gradually
Shelf Life: 5 days increase the pour until fully combined. 47
400mL Fry For Less Vegetable Oil