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Teriyaki root vegetable salad with crispy tofu
Fruit and vegetables
2
garlic
cloves, crushed
300g/10½oz
celeriac
, julienned
2
carrots
, julienned
1
parsnip
, julienned
100g/3½oz
kale
, stems removed and leaves torn
Cooking ingredients
60ml/2¼fl oz dark
soy sauce
2 tbsp
honey
1 tbsp
sesame oil
1 tbsp rice vinegar or
white wine vinegar
1 tsp
cornflour
1 tbsp
olive oil
1 tbsp
cornflour
pinch
sesame seeds
salt
Dairy, eggs and chilled
200g/7oz firm
tofu
, cut into 2cm/¾in cubes and patted dry with kitchen paper
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