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Grilled pineapple & tofu with kombucha dressing

Name: Grilled pineapple & tofu with kombucha dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 medium pineapple, peeled, thinly sliced into rounds; 1/2 cup (125ml) maple syrup; 1 tbs sunflower oil; 1/4 cup (90g) gochujang (Korean fermented chilli paste); 500g firm tofu, thinly sliced; 1 red onion, thinly sliced; 1 small red chilli, finely chopped; 1/4 cup (35g) roasted salted cashews, chopped; Mint leaves, to serve; 1/2 cup (125ml) kombucha (hibiscus or regular); Juice of 2 limes; 2 tbs maple syrup

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15m

Grilled pineapple & tofu with kombucha dressing

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by Charlotte Binns-McDonald

Feb 21, 2018

Summer flavours combine with gut-loving kombucha in this moreish dish. Recipe by Charlotte Binns-McDonald, and Jaimee Edwards from Sydney's Cornersmith Cafe and Picklery.

1 medium pineapple, peeled, thinly sliced into rounds
1/2 cup (125ml) maple syrup
1 tbs sunflower oil
1/4 cup (90g) gochujang (Korean fermented chilli paste)
500g firm tofu, thinly sliced
1 red onion, thinly sliced
1 small red chilli, finely chopped
1/4 cup (35g) roasted salted cashews, chopped
Mint leaves, to serve

Kombucha dressing

1/2 cup (125ml) kombucha (hibiscus or regular)
Juice of 2 limes
2 tbs maple syrup

Method

1.

For kombucha dressing, whisk all ingredients and a pinch of salt flakes in a jug until well combined. Set aside.
2.

Heat a chargrill pan or barbecue to high heat. Toss pineapple and half the maple syrup in a bowl until combined. Grill for 2 minutes each side or until grill marks appear. Transfer to a plate and set aside.
3.

Line chargrill pan or barbecue with baking paper. Combine oil, gochujang paste and remaining 1/4 cup (60ml) maple syrup in a bowl. Brush tofu with gochujang mixture, then grill for 3 minutes each side or until grill marks appear.
4.

Arrange pineapple, tofu and onion on a platter. Scatter with chilli, nuts and mint, and drizzle with a little dressing. Serve with remaining dressing.