TOFU STEAK - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

400g firm tofu, made with Pink Lake Nigari
1 bunch fresh baby spinach, washed and dried
4 slices bacon, cut into 5 cm strips
1 tsp Sake
2 tabs. soy sauce
2 tabs. Butter and oil for frying
2 tabs. of cornflour, for dusting

METHOD

• Wrap the tofu in a paper towel and stand for 1 hour to firm up.
• Cut the tofu into 4 equal pieces.
• Dust with cornflour.
• Heat the oil and butter in a frypan and sauté the tofu until lightly browned.
• Drain on kitchen paper.
• Put the tofu onto 4 warmed plates.
• Put 1 tablespoon of vegetable oil in a frying pan on high heat.
• Cook the bacon and spinach until the bacon is browned and the spinach is wilted.
• Pour the soy sauce and sake into the pan and mix together.
• Heat through.
• Pour the sautéed bacon, spinach and sauce over the tofu steaks.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.