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EatSmarter exclusive recipe

Tofu and Cucumber Salad

with Sweet and Sour Pesto

Recipe development: EAT SMARTER
Tofu and Cucumber Salad

Tofu and Cucumber Salad - Exotic flavors of the world: Ginger and chile pepper pesto with cashews and tart tamarind

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325
calories
Calories
45 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
5 ounces
Sprouts (preferably bean sprouts)
5 ounces
1
1
red Bell pepper (200 grams)
2
red Onions
3 tablespoons
4 sprigs
1 piece
Ginger root (about 12 grams)
3
2
1 tablespoon
2 tablespoons
2 tablespoons
4 tablespoons
9 ounces
sliceable Tofu
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Kitchen utensils

1 Sieve, 1 Cutting board, 1 Small knife, 1 Pot, 1 Teaspoon, 1 Bowl, 1 Small skillet, 1 Wooden spoon, 1 Large knife, 1 Mortar, 1 Slotted spoon, 1 Paper towel, 1 Skillet

Preparation steps

Step 1/9
Tofu and Cucumber Salad preparation step 1

Rinse sprouts and drain in a sieve.

Step 2/9
Tofu and Cucumber Salad preparation step 2

Trim snow peas, rinse, cut lengthwise into thin strips and briefly dip in boiling salted water. Place in a colander, rinse in cold water and drain.

Step 3/9
Tofu and Cucumber Salad preparation step 3

Rinse cucumber, pat dry and cut in half lengthwise. Remove seeds with a spoon and cut the cucumber into very thin slices.

Step 4/9
Tofu and Cucumber Salad preparation step 4

Halve bell pepper, remove seeds, rinse and cut into narrow strips.

Step 5/9
Tofu and Cucumber Salad preparation step 5

Peel onions, halve and slice into thin strips. Mix with sprouts, snow peas, cucumber and bell pepper in a bowl.

Step 6/9
Tofu and Cucumber Salad preparation step 6

Toast cashews in a dry frying pan over medium heat until golden brown. Allow to cool slightly. Meanwhile, rinse basil, shake dry and pluck the leaves. Coarsely chop the cashews.

Step 7/9
Tofu and Cucumber Salad preparation step 7

Peel ginger and shallots and finely chop. Rinse chile peppers, cut in half lengthwise, remove seeds and chop finely. Crush ginger, shallots and chile peppers in a mortar.

Step 8/9
Tofu and Cucumber Salad preparation step 8

Add cashews and crush. Add palm sugar and grind everything to a fine paste. Stir in soy sauce, tamarind paste and 3 tablespoons of warm water and mix well. Season the pesto with salt and pepper.

Step 9/9
Tofu and Cucumber Salad preparation step 9

Heat oil in a pan. Pat dry tofu and fry until golden brown, 4-5 minutes. Drain on paper towels and cut into 1 cm (approximately 1/2-inch) thick slices. Toss with vegetables and basil, drizzle with the pesto and serve.

Additional advice