Teriyaki Salad with Crispy Tofu

Ingredients for  2  Servings

• For the Teriyaki Sauce

• 60ml

  Dark soy sauce
• 2 tbsp

  Honey
• 1 tbsp

  Sesame oil
• 1 tbsp

  Rice vinegar or white wine vinegar
• 1 tbsp

  Cornflour
• 2

  Garlic cloves, crushed
• For the Salad

• 200g

  Firm tofu, cut into 2cm cubes and patted dry with kitchen paper
• 1 tbsp

  Olive oil
• 1 tbsp

  Cornflour
• 300g

  Celeriac, julienned
• 2

  Carrots, julienned
• 1

  Parsnip, julienned
• 100g

  Kale, stems removed and leaves torn
• Pinch

  Sesame seeds
• -

  Salt

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. 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. Cook for 2 minutes until thick and glossy, then remove from the heat and leave to cool.
3. 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.
4. 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.
5. Divide the salad between 2 serving bowls, top with the crispy tofu and sprinkle over the sesame seeds.