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Marinated tofu with lemon grass

Just something delicously different as a starter or lunch

Mix all ingredients for the pasta in a blender.

Put the tofu o a flat plate and cover with the pasta. Allow to marinate in the fridge for half an hour. Cut the bok choi lengthways and grill for a short while in a hot grill pan. Heat the oil in a frying pan and bake the tofu on all sides until gold brown. Slice the tofu.

Put the bok choi on the plates and drizzle some ketjap sauce over them. Cover with the slices of tofu and serve immediately. 

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Serves 4

Preparation: 55 minutes (including 30 min marinating)

2 cubes of solid tofu, 750 gr each

2 table spoons vegetable oil

ketjap manis sauce

1 shrub of Bok Choi

For the pasta:

3 stalks of lemon grass, white part only, finely chopped

5 cloves of garlic, finely chopped

6 cm ginger, peeled and finely chopped

6 leaves of lime leaf (djeroek poeroet) in thin strips

3 jalapeño peppers

1 table spoon of lime zest

60 ml agave syrup

2 table spoon of rice vinegar

Who is the chef?
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