Sweet potato carpaccio

with Asian marinated vegetables

This exquisite carpaccio is accompanied by sautéed tofu and a delicious dressing to enhance the flavours of the marinated vegetables.

Vegan

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

wheat, peanut, soya, gluten, sesame

Ingredients

Sweet potato

Carrot

Scallion

Red pepper

Green beans

Tofu

Carpaccio sauce

Cornstarch

Chives

Peeled peanuts

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2966
709
32
5
89
20
16
23
0
669

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Place the sweet potato in a large pot and cover it with plenty of water. Add salt to taste. Let it cook at a constant boil for 20 minutes or until the centre is tender when you prick it with a knife. Remove it from the water and let it cool down to room temperature.

Wash the vegetables. Peel the carrot. Cut the carrot, scallion and pepper into thin strips. Remove the ends of the green beans and cut them into 3 pieces. Drain any excess water from the tofu by pressing it with a clean cloth or absorbent paper. Cut it into cubes of 1cm.

Heat 1 tablespoon of oil in a frying pan and sauté the tofu until golden brown. Remove from the pan and set aside. Heat 2 tablespoons of oil in the same pan and sauté all the vegetables until they are tender, without losing their crispiness. Set aside.

Mix the carpaccio sauce with the cornstarch and 1 tablespoon of water in a small saucepan. Bring it to a boil while stirring constantly. Turn off the heat and set aside.

To put the plate together: take the sweet potato and peel it by scraping the skin with a knife. Cut them into thin slices and cover the plate with them. Place the sautéed vegetables and tofu on top. Season with the sauce and finish the dish with chopped chives and peanuts.