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