Pear salad with wine, green beans & tofu

Total time 1 h 10 mins

30 mins preparation time

40 mins cooking time

Kikkoman Soy Sauce is perfect for glazing tofu cubes. Garlic and ginger add a perfect balance, while pears in wine provide sophistication. Edamame gives a vibrant green colour and a healthy dose of plant-based protein.

Ingredients

10 portion(s)

For the salad:

240 g

onions, sliced into thin wedges

50 ml

rapeseed oil

1 litre

vegetable stock

80 ml

Kikkoman Naturally Brewed Less Salt Soy Sauce

2 g

pepper

1.6 kg

salad potatoes, diced (2 x 2 cm)

For the tofu glaze:

720 g

natural tofu, diced (2 x 2 cm)

100 g

potato starch

100 ml

rapeseed oil

For the tofu sauce:

50 ml

Kikkoman Naturally Brewed Less Salt Soy Sauce

50 ml

agave syrup or another sweetener

100 ml

water

20 g

fresh ginger, grated

12 g

garlic, crushed

Additional:

1.2 kg

pears, peeled and cut into thick strips

100 ml

dry red wine

40 ml

agave syrup

800 g

green beans (can be frozen)

800 g

shelled edamame

80 g

red veined sorrel leaves (alternatively: parsley leaves), chopped

Allergens:

1. Cereals containing gluten 6. Soy and soy-based products 12. Sulphur dioxide and sulphites

Total weight per portion:

448 g

Weight per ingredient:

300 g salad
70 g tofu
70 g pear
8 g garnish

Preparation

Step 1

Fry the onions in oil in a large pan for 5 minutes until golden brown. Add the vegetable stock, Kikkoman Less Salt Soy Sauce and pepper.

Step 2

Add the potatoes to the onions and cook for 25 minutes.

Step 3

Put the tofu in a bag with the potato starch and shake to coat the tofu evenly.

Step 4

Heat oil in a pan. Add the tofu and fry for about 10 minutes on each side until lightly golden brown. Place the tofu on a paper-towel-lined plate and allow to drain.

Step 5

Prepare the sauce for the tofu: place the Kikkoman Less Salt Soy Sauce, agave syrup, water, grated ginger and crushed garlic in a glass and mix well.

Step 6

After frying the tofu, pour the sauce into the pan and bring to the boil. Add the tofu and stir until completely coated with the glaze. Cook for about 10 minutes.

Step 7

Place the pears in a small saucepan, add the wine and agave syrup, and cook for 10 minutes over a medium heat, stirring occasionally.

Step 8

Wash and clean the green beans. Add them to the pan with the edamame and potatoes. Cook for another 5 minutes.

Step 9

Serve the vegetables on a plate with the glazed tofu and pears in wine. Garnish with the chopped red veined sorrel leaves.

Tip:

For this dish, you can substitute sweet potatoes for the potatoes and sugar snap peas for the green beans.

Recipe-ID: F1088

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