Teriyaki tofu with root vegetable salad recipe
 Dr Rupy’s winter salad is full of seasonal vegetables and crispy tofu with a sticky, sweet teriyaki dressing. This simple supper costs just over £1 per portion. Each serving provides 503 kcal, 20g protein, 47g carbohydrate (of which 32g sugars), 22g fat (of which 3.5g saturates), 18g fibre and 5g salt. 60ml/2¼fl oz dark soy sauce2 tbsp honey 1 tbsp sesame oil1 tbsp rice vinegar or white wine vinegar1 tsp cornflour2 garlic cloves, crushed 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 200g/7oz firm tofu, cut into 2cm/¾in cubes and patted dry with kitchen paper1 tbsp olive oil1 tbsp cornflour300g/10½oz celeriac, julienned2 carrots, julienned1 parsnip, julienned100g/3½oz kale, stems removed and leaves tornpinch sesame seedssalt 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 Method 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. 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) 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. 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. 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. 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. 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.