Roasted Tofu, Watercress and Carrot Salad with Sesame Orange Dressing

Name: Roasted Tofu, Watercress and Carrot Salad with Sesame Orange Dressing
Cuisine: Asian
Ingredients: 227g tofu, cubed; 3cm piece of ginger, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 1 tbsp tamari; 1 tbsp sunflower oil; 1 medium carrot, peeled and ribboned; 1 bunch of watercress, washed; 5 tbsps orange juice; 1 tbsp toasted sesame oil; 1 tbsp sesame seeds; 1/4 tsp maple syrup

6 steps

Updated at: Thu, 17 Aug 2023 14:05:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories144.3 kcal (7%)

Total Fat11.1 g (16%)

Carbs6.4 g (2%)

Sugars3.1 g (3%)

Protein7 g (14%)

Sodium286.4 mg (14%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

227gtofu

cubed

ginger

3 c m piece, peeled and finely chopped

2garlic cloves

peeled and finely chopped

1 Tbsptamari

1 Tbspsunflower oil

1carrot

medium, peeled and ribboned

1 bunchwatercress

washed

5 tbspsorange juice

1 Tbsptoasted sesame oil

1 Tbspsesame seeds

¼ tspmaple syrup

Instructions

Step 1

Pre-heat oven to 200°C/Gas 6.

Step 2

Combine the tofu, ginger, garlic, tamari and sunflower oil in an oven proof dish and roast until golden, approximately 25 minutes.

Step 3

Put the carrot ribbons into a pan of boiling water and blanch until they are just starting to soften, approximately 30 seconds, then rinse in cold water and set aside.

Step 4

Mix together the ingredients for the dressing.

Step 5

Combine the cooled carrots with the watercress and divide between 2 plates.

Step 6

Share out the tofu between the plates and then drizzle over the dressing. Eat at once.

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