Salad with Tofu, Mushrooms and Clover Sprouts

Rinse endive, mache and radicchio and trim ends. Remove the core from radicchio and endive. Spin dry. As needed, tear the leaves smaller or cut into pieces and arrange on plates.

Cut the red onion into rings and sprinkle over the salad greens. Trim, clean and slice the ​​mushrooms and add to the salads.

Cut the tofu into thin strips and fry in sunflower oil until browned, 2-3 minutes. Deglaze with the soy sauce, toss well, remove from the pan and place on the salads.

Mix the peeled and diced mango with sesame oil, 3-4 tablespoons water and the rice vinegar for the dressing. Season with salt, pepper and honey.