EatSmarter Exklusiv-Rezept

Tofu and Cucumber Salad

with Sweet and Sour Pesto

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

(0)

Difficulty:moderate
Preparation:45 min
Ready in:45 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
325
16%
Protein
16 g
32%
Fat
21 g
26%
Added Sugar
4 g
4%
Carbohydrates
17 g
7%
Roughage
8 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

5 ouncesSprouts (preferably bean sprouts)
5 ouncesSnow pea
Salt
1Cucumber
1red Bell pepper (200 grams)
2red Onion
3 tablespoonsCashews
4 sprigsThai basil
1 pieceGinger root (about 12 grams)
3Shallots
2red Chile pepper
1 tablespoonPalm sugar
2 tablespoonsSoy sauce
2 tablespoonsTamarind paste
Pepper
4 tablespoonsVegetable oil
9 ouncessliceable Tofu

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

Directions

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1 Rinse sprouts and drain in a sieve.
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.
3 Rinse cucumber, pat dry and cut in half lengthwise. Remove seeds with a spoon and cut the cucumber into very thin slices.
4 Halve bell pepper, remove seeds, rinse and cut into narrow strips.
5 Peel onions, halve and slice into thin strips. Mix with sprouts, snow peas, cucumber and bell pepper in a bowl.
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.
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.
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.
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.
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