Roasted Cabbage, Silver beet and tofu | Open Table Cooking School | Chef Ronit Robbaz

Ingredients

• ½ medium cabbage, chopped coarsely
• 1 large bunch silver beet, chopped fine (stalk-less)
• 1 large leek, chopped fine
• 350 g tofu, grated
• 2 tablespoons grated ginger
• 3 garlic cloves, crushed
• 4 tablespoons sesame oil
• 2 tablespoons mirin or rice vinegar
• 4 tablespoons tamari
• 2 tablespoons sunflower oil
• 60 g sunflower seeds, roasted