• 2 local chioggia beets
  • 1 bunch scallions
  • 2 large local carrots
  • 2 bunches cilantro
  • 2 habanero peppers
  • 1 block Heiwa tofu (local)
  • 1 cup Ocean Approved kelp rounds (local)
  • ½ cup kim chi (local)
  • 2 Tbsp. fish sauce
  • 1 Tbsp. wildflower honey
  • ¼ cup mirin


1. Finely dice beets, scallions, shave carrots, mince habanero peppers and set aside. Wash and take cilantro leaves off of the stems and set aside. 

2. In a separate bowl, combine the fish sauce, honey, and mirin.

3. Slightly score the tofu and set in the mirin for 30 minutes. 

4. Heat a pan on high and pan sear with a little canola oil and pan sear the tofu steak until golden brown on both sides. Let it chill in the refrigerator. When chilled, finely dice the tofu steak.

5. In a separate bowl, combine the vegetables, tofu, kim chi, cilantro leaves, and mirin mixture and gently toss.  

6. Enjoy!

Servings: 4 to 6

Recipe courtesy of the chefs at St. Joseph's College as part of our Farm to Campus Recipe Series