Teriyaki root vegetable salad with crispy tofu
Summary Not available
- 1 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp wine vinegar
- 1 tsp cornflour
- 2 garlic cloves (crushed)
- 1 tofu (cut into 2cm/¾in cubes and patted dry with kitchen paper)
- 1 tbsp olive oil
- 1 tbsp cornflour
- 300 g celeriac (julienned)
- 2 carrots (julienned)
- 1 parsnip (julienned)
- 100 g kale (stems removed and leaves torn)
- 1 tbsp sesame seeds
- 1 tsp salt
Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up
To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil
Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool
Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil
Stir to coat
Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray
Roast for 25 minutes, turning halfway through cooking
Meanwhile, tip the vegetables into a large bowl, add a pinch of salt and massage together for a couple of minutes – this helps to soften them, and in turn soak up more dressing
Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat
Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds
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