This grilled hispi cabbage on a bed of cashew cream is a mouthwatering and addictive recipe! Perfectly paired with our Mango Magic salsa to create a flavour packed glaze.
Serves: 2
Prep Time: 15 mins
Total Time: 15-20 mins
Ingredients
● 1 small hispi cabbage (halved or
quartered)
● 1 tbsp toasted sesame oil
● 3 tbsp Mango Magic hot sauce
● 1 tbsp soy sauce
● 1 tsp honey
● Juice of 1 orange
● 1 tsp rice wine
● 1 tsp toasted sesame oil
Garnish
● Fresh cilantro, chopped (optional)
● A handful of cashes, chopped
● Pomegranate seeds
For the Cashew-Tofu Cream
● 150g firm tofu (drained)
● 2 tbsp roasted cashews
● 1 tbsp lemon juice
● 1–2 tsp toasted sesame oil (to taste)
● Salt, to taste
● Water, as needed to blend
Preparation
1. Heat a skillet over medium-high heat. Brush cabbage pieces with sesame oil. Sear on
all sides until golden and charred.
2. Add a 1⁄4 cup of water and steam for 10 minutes.
3. Prepare the glaze: In a small saucepan or bowl, whisk together Mango Magic sauce, soy
sauce, honey, orange juice, rice wine, cornstarch slurry and sesame oil. Warm gently in a
pan until thickened.
4. Brush some of the glaze over the cabbage.
5. In a blender, combine tofu, roasted cashews, lemon juice (or vinegar), sesame oil, and
salt. Add a splash of water and blend until creamy. Adjust seasoning and texture as
needed.
6. Spread a generous spoonful of tofu-cashew cream onto a plate. Place the charred
cabbage on top. Drizzle with the Mango Magic glaze. Finish with chopped cashews,
cilantro and pomegranate seeds.