Peel and chop the garlic and mix with sesame oil, sambaloelek and teriyaki sauce.

Cut the tofu into slices and let it steep in the marinade for 20 minutes.

Wash red cabbage, slice finely, season with salt and pepper and knead with your hands for about 5 minutes.

Wash the kohlrabi and carrot, grate both roughly and mix.

Whisk olive oil with vinegar, honey, mustard and lemon juice and season with salt, pepper, thyme and turmeric.

Drain the tofu and fry until golden in a pan, then deglaze with the marinade.

Serve the kohlrabi and carrot mix with red cabbage and tofu, drizzle with the dressing, sprinkle with sesame seeds and parsley.