Tasty Tofu Salad

Ingredients for 3 servings:

• 400 g natural tofu
• 1 cucumber(s)
• 100 g lamb’s lettuce
• 100 g chestnut(s)
• 4 tbsp cornstarch
• 4 tbsp soy sauce
• 2 tbsp white wine vinegar or balsamic vinegar
• 2 tbsp agave syrup or maple syrup
• 1 tbsp spice(s)
• 30 ml water
• 1 pack of ready-made salad mix, e.g. balsamic vinegar herbs
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, delicious and vegan

Drain some of the tofu with kitchen roll/tea towel (wrap it and press it down for a few seconds). Tear the tofu into pieces about the size of your thumb. In a bowl, mix the tofu with half of the cornstarch and a little salt. Then fry in oil until golden brown. While the tofu is frying in the pan, wash the lamb’s lettuce and peel the cucumber. Cut the cucumber in half and cut into thin, long slices (e.g. using a cheese slicer). Prepare the sauce for the tofu by mixing the other half of the cornstarch with the soy sauce, vinegar, syrup, spices and water. Remove the tofu from the pan and add the sauce instead. As soon as the sauce starts to bubble/bubble (should happen almost immediately), add the tofu back in and coat it with the sauce. Add the chestnuts and fry briefly. Prepare the salad dressing and mix it with the lamb’s lettuce/cucumbers. Add the tofu and chestnuts to the salad and enjoy!