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
  1. Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up

  2. To make the dressing, whisk all of the ingredients together in a small saucepan, then bring to the boil

  3. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool

  4. Put the tofu in a large bowl, add 1 tablespoon of the dressing and drizzle over the olive oil

  5. Stir to coat

  6. Sprinkle over the cornflour, stir again, then tip onto the preheated baking tray

  7. Roast for 25 minutes, turning halfway through cooking

  8. 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

  9. Once the vegetables are soft, pour in 3–4 tablespoons of the dressing and toss to coat

  10. Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds

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