Pickled radish and warm tofu salad
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 155 / Protein 6g / Carbohydr. 15g / Fat 8g
Ingredients (4 servings)
|200 g||tofu (firm)|
|1 tbsp||oyster sauce|
|2 tsp||sesame oil|
|2 tbsp||soy sauce|
|3 tbsp||vinegar (white)|
2 large bowls, small saucepan, cooking spoon, cutting board, knife, small bowl
Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity and pleasant fullness of flavor, which is refreshing and fruity-fragrant at the same time.
Cut radishes and carrot into fine strips. Finely slice spring onions, roughly chop the cilantro. Cut tofu into cubes.
cutting board, knife
1 carrot / 350 g radishes / 2 green onions / 200 g tofu / 1 bunch cilantro
Transfer carrots and radishes to a large bowl. Season with salt.
1 tsp salt
Add vinegar and most of the sugar to the vegetables and mix well to combine. Set aside.
3 tbsp sugar / 3 tbsp vinegar
Add water to a small saucepan and bring to a boil. Place tofu into boiling water and allow to cook for approx. 3 – 5 min. until tofu cubes rise to the surface. Drain.
200 g tofu
In a small bowl, combine oyster sauce, soy sauce, remaining sugar, and salt.
1 tbsp oyster sauce / 2 tbsp soy sauce / 1 tsp sugar / 1 tsp salt / 2 tsp sesame oil
Transfer warm tofu to a large bowl. Add the dressing and carefully mix to combine.
Sprinkle tofu with chopped spring onions and cilantro . Serve with pickled radish.