Teriyaki root vegetable salad with crispy tofu
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
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.
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.
Any leftover dressing will keep for up to a week in an airtight container in the fridge.