2 carrots, julienned
300²µ/10Β½΄Η³ϊ celeriac, julienned
2 garlic cloves, crushed
100²µ/3Β½΄Η³ϊ kale, stems removed and leaves torn
1 parsnip, julienned
1 tsp cornflour
1 tbsp cornflour
2 tbsp honey
1 tbsp olive oil
salt
1 tbsp sesame oil
pinch sesame seeds
60ml/2ΒΌfl oz dark soy sauce
1 tbsp rice vinegar or white wine vinegar
200g/7oz firm tofu, cut into 2cm/ΒΎin cubes and patted dry with kitchen paper