Ingredients
1 Block Cauldron Sweet Ginger and Tofu, reserve marinade when draining, cut into triangles
1 tbsp sunflower oil
1 tbsp soy sauce
2 tbsp Mirin
1 tbsp yuzu or orange juice
70g bag of wild rocket, washed and ready to eat
4 spring onions, sliced
1 red chilli, diced (optional)
1 medium butternut squash, peeled and cut into 1cm cubes and roasted until golden
2 tbsp toasted pine nuts
1 bunch of fresh coriander, chopped
Salt and black pepper to taste