INGREDIENTS
3 tbsp
Clementine, freshly squeezed juice
3
Clementines
3
sprigs Mint
1
Napa cabbage, chopped thin (about 2 cups), small
1 cup
Red cabbage
3
Scallions
2
Shallots, medium
1
block Tofu
1 tbsp
Honey
1
splash Soy sauce
1
splash Sriracha
2 tbsp
White miso paste
1
Flour
1
Sesame seeds
2 tbsp
Rice vinegar
1
splash Rice vinegar
1 tbsp
Sesame oil
1
splash Sesame oil, toasted
1
Vegetable oil
1
Sesame seeds & panko bread crumbs to coat