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30 May 2014,15:50 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • For the dressing, powder the sesame seeds in a blender. Add the ginger and garlic and blend for half a minute.
  • Add the soy sauce, rice wine vinegar, salt and sugar and blend some more. If the mixture is too thick, add a little water. Transfer the dressing to a bowl.
  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Marinate the tofu cubes in two tablespoons of sesame dressing for fifteen minutes.
  • Place the tofu on a baking sheet and bake for thirty minutes. Reserve the remaining dressing. Take the tofu out of the oven and set aside to cool.
  • Spread the chilli-garlic sauce on each pita bread. Place a layer each of red cabbage and carrots and spring onions with greens on top. Arrange the baked tofu over the vegetables.
  •  Drizzle the remaining dressing over the tofu. Roll up and cut each pita bread into half.
  • Serve immediately.



  • 4 pita breads
  • 300 grams tofu cubes
  • Chilli-garlic sauce, as required
  • 200 grams shredded red cabbage
  • 200 grams shredded carrot
  • 4 spring onions with greens, sliced

Sesame dressing

  • 4 tablespoon roasted sesame seeds
  • ½ inch ginger
  • 2 garlic clove
  • 2 tablespoon soy sauce
  • 4 tablespoons rice wine vinegar
  • 4 teaspoons sugar
  • Salt to taste

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