I find it all too easy to think of roasted vegetables as a Mediterranean dish, with basil and tomatoes and that sort of thing. But increasingly I’ve been pairing them with Chinese or Japanese style flavours (or more often a mixture of the two!). And it can make for some really delicious salads to eat for work lunches.
Here I’m serving the vegetables with a lovely gingery coriander dressing, and some fresh edamame beans. And also, dried tofu sticks which I’ve always meant to try but never got round to, they’re hard to get hold of round here. But lo and behold I found that you can buy them online from tesco!
The dried tofu sticks are actually rolls of very thin tofu sheet and are soaked in water until pliable and then sliced and added to the vegetables. And very good they are too, adding a great texture.
I’m serving this dish cold with rice for work lunches, but it would be lovely hot too.
makes 4 servings
150 g edamame beans
100 g dried tofu sticks
150 g butternut squash and sweet potato (I used a mixed pack from the supermarket, but either one would be fine)
2 courgettes, cut into chunks
1 red pepper cut into chunks
140 g cabbage, shredded
40 g cashew nuts
1 1/2 tbsp oil
a pinch of salt
5 cm of fresh ginger, grated
3 tbsp coriander leaf, fresh or frozen
1 tbsp tamari
1 tbsp mirin
2 tsp apple cider vinegar
75 ml water
1/4 tsp xanthan gum, optional but gives the dressing a bit of body
Preheat the oven to 200 degrees c.
In a large roasting tin, mix the butternut squash, sweet potato, courgettes and red pepper with the oil and salt.
Roast for 1 hour total until the edges of the vegetables are starting to char. 30 minutes into the roasting time, add the cabbage and cashews and give it all a good mix, and then stir again after 45 minutes. This ensures the cabbage and cashews don’t catch and burn.
To make the dressing, put the ginger, tamari, mirin, vinegar and water in a small saucepan and heat until just about to simmer. Turn the heat off, whisk in the xanthan gum and then stir through the coriander.
Soak the dried tofu sticks in hot water for 3 -5 minutes. They will turn paler and opaque. Drain, squeeze the excess water out (carefully, it may be hot!), and snip into 1-2 cm pieces with scissors. If the very ends of the tofu sticks haven’t softened discard them.
Mix the edamame beans, tofu and dressing through the roasted vegetables to serve.