Root stew

Grate the peel of the orange. Dab the tofu dry and cut into slices. Cut the spring onions into rings. Cut the winter carrot into pieces.

Peel and cut the potato into pieces.

Boil the winter carrots, potatoes and half of the orange zest in a bowl of water with salt with the lid on the pan in 20-25 minutes.

Press the clove of garlic. Squeeze the orange and stir the juice, the rest of the grater, the soy sauce and garlic into a sauce.

Halve each slice of tofu and put the slices in the sauce and marinate them for 10 minutes.

Remove the slices of tofu from the sauce, pat them dry and coat them with 1/4 oil. Heat the grill pan and grill the tofu in 5 minutes per side until done.

Let the sauce in which the tofu is marinated over a high heat for 2-3 minutes.

Drain the carrot potato mixture and grind it with the rest of the oil and half of the spring onions.

Divide the stew over four plates, put a slice of grilled tofu next to it and drizzle some sauce over it.

Sprinkle the dish with the rest of the spring onion.