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Teriyaki root vegetable salad with crispy tofu

 


Method 1

Ingredients

For the teriyaki dressing

60ml/2¼fl oz dark soy sauce

2 tbsp honey

1 tbsp sesame oil

1 tbsp rice vinegar or white wine vinegar

1 tsp cornflour

2 garlic cloves, crushed

For the salad

200g/7oz firm tofu, cut into 2cm/¾in cubes and patted dry with kitchen paper

1 tbsp olive oil

1 tbsp cornflour

300g/10½oz celeriac, julienned

2 carrots, julienned

1 parsnip, julienned

100g/3½oz kale, stems removed and leaves torn

pinch sesame seeds

salt

Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray on the middle shelf to heat up. (Or see Recipe Tip for air fryer instructions)

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.

Recipe tips

Use a julienne peeler to shred the vegetables. They are relatively cheap and make prepping salads like this really easy. If you don't have one you can grate the vegetables.

Plan ahead and prepare the tofu the night before. Cut into cubes, pat dry, then sandwich between a few sheets of kitchen paper. Weigh down with a plate on top and chill overnight. The more moisture you can remove in advance, the crispier the tofu will be.

You can cook the tofu in an air fryer. Just coat in cornflour then drizzle or spray with oil and air fry for 10 minutes at 180C.

Any leftover dressing will keep for up to a week in an airtight container in the fridge.


Method 2

Ingredients (serves 2–3)

For the Salad:

300g mixed root vegetables (e.g. carrots, parsnips, beetroot, sweet potato), peeled and cut into matchsticks or thin slices

150g firm tofu, pressed and cut into cubes

1 tbsp cornflour (cornstarch)

2 tbsp vegetable oil (for frying)

100g mixed salad leaves or baby spinach

2 spring onions, sliced

1 small red chilli, finely sliced (optional)

1 tbsp toasted sesame seeds

For the Teriyaki Dressing:

3 tbsp soy sauce

2 tbsp mirin (Japanese sweet rice wine) or substitute with 1 tbsp rice vinegar + 1 tbsp honey

1 tbsp maple syrup or honey

1 garlic clove, minced

1 tsp fresh ginger, grated

1 tsp toasted sesame oil

1 tsp cornflour mixed with 2 tbsp water (to thicken)

🧑‍🍳 Instructions

Prepare the tofu:

Toss tofu cubes in cornflour until lightly coated.

Heat vegetable oil in a non-stick pan over medium-high heat.

Fry tofu cubes until golden and crispy on all sides. Set aside on kitchen paper to drain.

Cook the root vegetables:

You can roast, steam, or lightly sauté the root veg until tender but still with some bite (approx. 10–15 minutes).

For roasting: toss with a little oil, salt, and pepper, and roast at 200°C (400°F) for 15 minutes.

Make the teriyaki dressing:

In a small saucepan, combine soy sauce, mirin, maple syrup, garlic, and ginger.

Bring to a gentle simmer.

Stir in cornflour slurry and cook until the sauce thickens, about 1–2 minutes. Remove from heat and stir in sesame oil.

Assemble the salad:

Toss the cooked root vegetables with the salad leaves, spring onions, and sliced chilli.

Drizzle with teriyaki dressing and toss gently.

Top with crispy tofu and sprinkle sesame seeds over.



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