Salad with fried tofu and sesame

Cook time: 30 Minutes
Servings: 3
ENERGY VALUE PER SERVING:
Calories: 585kcal
Protein: 35.3 grams
Total Fat: 27.4 grams
Carbohydrates: 45.4 grams
INGREDIENTS:
130g Mixed salad
200g Tofu
150g Flour for tempura
2 Cucumbers
2 Red peppers
1 Red onions
60g Basilica
1 Lemon
20ml Soy sauce
1 tablespoon Brown sugar
50ml Sesame oil
1 tablespoon Sesame
A mix of “Five peppers” to taste
Chili peppers taste good.
1 Oranges
COOKING INSTRUCTION:
Sweet pepper to send to the oven heated up to 180
degrees, with grill function, for 20 minutes.
Cut onions into straws, clean cucumbers and cut into half
rings. Cut the basilica into large pieces. Take the pepper
out of the oven, remove it from the skin and cut it into
straws.
For the dressing, mix soy sauce, lemon and orange juices,
sesame oil, chili flakes, and a mixture of peppers.
Fry the sesame a little in the pan. Mix the prepared
vegetables with the dressing.
Mix tempura with water in 1/1 ratio, add turmeric. The
consistency should be similar to pancake dough.
Cut tofu into large bars, collapse in starch, then immerse
it in tempura and fry it in boiling oil until brown.
Put the roasted tofu on a salad cushion, sprinkle with
sesame, and serve immediately.

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