Salad with Tofu, Mushrooms and Clover Sprouts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Endive
- 100 grams lamb's lettuce
- 1 small Radicchio
- 1 Red onion
- 400 grams Tofu
- 100 grams button Mushroom
- 1 Tbsp sunflower oil
- 2 Tbsps soy sauce
- ½ Mango (peeled and diced)
- 3 Tbsps sesame oil
- 3 Tbsps Rice vinegar
- salt
- freshly ground peppers
- 1 tsp honey
- 1 handful Red clover sprout
Preparation steps
1.
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.
2.
Cut the red onion into rings and sprinkle over the salad greens. Trim, clean and slice the mushrooms and add to the salads.
3.
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.
4.
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.
5.
Drizzle dressing over the salad and serve garnished with the sprouts.
