Fried Tofu with Avocado Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
655
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 655 kcal | (31 %) | ||
| Protein | 25.5 g | (26 %) | ||
| Fat | 56.4 g | (49 %) | ||
| Carbohydrates | 13 g | (9 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams Pumpkin seed
- 2 heaping Tbsps Pastry flour
- salt
- 200 milliliters
- 2 eggs (medium-sized)
- 200 grams Sprout (such as radish)
- juice of 1 lemons
- 2 Tbsps vegetable oil
- 2 ripe Avocados
- 2 tsps White vinegar
- 1 cup (150 grams) Yogurt (3.5% fat)
- Sambal oelek
- vegetable oil (for frying)
- 500 grams Tofu
- a little Pastry flour
Preparation steps
1.
Finely grind pumpkin seeds in a blender or food processor. Mix pumpkin seeds, flour and 1 teaspoon salt in a bowl. Stir in milk and eggs. Let batter rest about 30 minutes.
2.
Rinse and drain sprouts. To make dressing, whisk lemon juice with oil and season with salt and pepper. Mix sprouts with dressing and set aside. Halve avocados, remove pits and scoop out flesh. Coarsely chop avocados and puree with white wine vinegar. Stir in yogurt. Season with salt, pepper and sambal oelek.
3.
Heat oil. Cut tofu into 1 cm thick (approximately 1/2-inch thick) slices. Dredge tofu in flour and tap off excess. Then dip tofu slices in batter and fry in hot oil until golden-brown. Serve tofu with sprouts and avocado sauce.
