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Tofu teriyaki

Celeriac and sweet potato purée


Total: 45 min


15 min


30 min


1 serving
  • 80 g Tofu
  • 80 g Kohlrabi, boiled
  • 0.5 Sweet potato
  • 0.5 teaspoon Ginger, fresh
  • 1 chive
  • 15 mL Soy sauce
  • 5 mL rice vinegar
  • 15 mL Sesame oil
  • 30 mL Sunflower oil
  • 5 mL liquid honey
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and cut the celeriac and sweet potatoes into small cubes.
  • Peel and thinly slice the ginger and green onion.
  • Steam the celeriac and sweet potato in a pressure cooker.
  • Drain tofu and cut into 2 cm thick slices.
  • Spread onto 2 paper towels and let stand.
  • Press down to remove as much of excess liquid as possible.
  • In a salad bowl, mix together the soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sunflower oil, 1 teaspoon of rice vinegar, honey, and ginger.
  • Add the tofu and stir in carefully. Let it marinate for 10 to 20 minutes.
  • When the vegetables are cooked, mix with 1 tablespoon of sunflower oil, add salt, pepper. Set aside in a warm place.
  • Pour the tofu and its marinade into a frying pan and cook over medium heat stirring gently until the tofu is nicely golden.
  • Scatter green onion over the hot tofu teriyaki and serve with celeriac and potato purée as a side dish.

Recipe tips

  • Say yes to extra fruit. Why not add fruits to your snacks?