Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en de.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "98496d6d977d44148ff1f989989790b7",
    "updated": "2025-05-08T11:12:43.502Z",
    "title": "Tofu Steak",
    "subtitle": null,
    "description": "The Western Restaurant Nekoya warmly welcomes guests from all backgrounds, including elves seeking plant-based choices. This Tofu Steak, inspired by a request from the elf Fardania, features grilled tofu served with a flavorful sweet and savory ponzu sauce, accompanied by honey-roasted vegetables and blanched spinach. It is a delightful and fulfilling dish created to celebrate a special moment.",
    "ingredients": [
      {
        "section": "Honey-Roasted Vegetables",
        "ingredients": [
          "carrots",
          "baby potatoes",
          "olive oil",
          "honey",
          "garlic powder",
          "onion powder",
          "finely chopped italian flat-leaf parsley",
          "salt",
          "black pepper"
        ]
      },
      {
        "section": "Blanched Spinach",
        "ingredients": [
          "spinach",
          "salt, for boiling water",
          "ice cubes, for ice bath"
        ]
      },
      {
        "section": "Grilled Tofu",
        "ingredients": [
          "medium or firm tofu, cut in half crosswise",
          "salt",
          "potato starch",
          "oil, plus more if needed, for grilling"
        ]
      },
      {
        "section": "Ponzu Sauce",
        "ingredients": [
          "soy sauce",
          "mirin",
          "sugar",
          "garlic, grated",
          "scallion, trimmed and sliced in half lengthwise",
          "lemon juice",
          "lemon zest",
          "((25.4 mm), or , square) dried kelp (kombu)."
        ]
      },
      {
        "section": "For Assembly",
        "ingredients": [
          "((304.8 mm), or , long) japanese radish (daikon), finely grated",
          "shiso leaves, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "Prepare the honey-roasted vegetables by preheating the oven to 350°F (174°C; gas mark 4). Line a baking tray with parchment paper and set it aside.",
      "Trim the carrots and cut them into 2-inch (5 cm) pieces. Use a tournée cut to shape each piece or carve them into football-like shapes. Place the carrots onto the lined baking tray. Cut the potatoes into wedges similar in size to the carrots and add them to the tray.",
      "Drizzle the vegetables with olive oil, then season with honey, garlic powder, onion powder, parsley, ½ teaspoon salt, and black pepper. Toss gently to coat all pieces evenly.",
      "Cover the tray with foil and bake for 15 minutes or until the vegetables are tender when pierced with a fork.",
      "While the vegetables roast, prepare the blanched spinach: Bring enough water to a boil in a medium pot to fully submerge the spinach. In a separate bowl, prepare an ice bath with cold water and ice cubes.",
      "When the water boils, add salt, then immerse the spinach bunch and blanch for 30 seconds or until the spinach turns bright green. Remove the spinach with a slotted spoon and immediately transfer it to the ice bath to stop the cooking process, about 30 seconds. Drain well, pat dry with paper towels, trim the roots or stems as needed, then slice the bunch lengthwise in half. Set aside.",
      "For the grilled tofu: Wrap the tofu in paper towels and place it in a microwave-safe bowl. Microwave for 2 minutes to release excess moisture. Drain the liquid and pat the tofu dry with fresh paper towels.",
      "Heat oil in a grill pan over medium heat. In a small shallow bowl, combine potato starch with ¼ teaspoon salt. Dredge the tofu halves in this mixture, coating them evenly. Immediately place the tofu on the grill pan and cook for 3 minutes on each side, until grill marks form and the tofu is slightly browned, adding more oil if necessary. Remove tofu and place on a plate; wipe any oil residues from the pan with a paper towel. Preheat the sizzling plates.",
      "Lower the heat to low, then add all the ponzu sauce ingredients to the grill pan. Simmer gently until the sugar dissolves completely. Pour the sauce into a heatproof bowl and discard the scallions and kombu.",
      "To assemble the dish, place the heated sizzling plates on their stands. Arrange half of the spinach on the left side of each plate, half of the roasted vegetables on the right, and position a grilled tofu half in the center. Garnish the tofu with the grated daikon and thinly sliced shiso leaves. Just before serving, drizzle the ponzu sauce over the tofu."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]