Endive boats with sauerkraut & tofu | Kikkoman

Ingredients

• 200 g smoked tofu, cut into small cubes (approx. 0.5 cm x 0.5 cm)
• 60 ml Kikkoman Naturally Brewed Less Salt Soy Sauce
• 500 g sauerkraut (alternatively: vermicelli noodles)
• 15 ml apple cider vinegar
• 30 ml maple syrup
• 15 ml lemon juice
• 2 g freshly ground black pepper
• 2 g cumin to taste
• 150 g apple, peeled and finely diced
• 200 g onion, peeled and diced
• 50 ml rapeseed oil
• 630 g Belgian endive
• 100 g nuts (walnuts, cashews or almonds), roughly chopped
• 20 g chives, cut diagonally into small pieces
• 3 g chilli pepper, finely chopped