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🥗 Crispy Tofu with Crunchy Cucumber Salad and Cashew Dressing

325 kcal · 30 min · 4 servings

Ingredients

• 150 g Sprouts (preferably bean sprouts)
• 150 g Snow peas
• Salt
• 1 Cucumber
• 200 g red bell peppers (1 red bell pepper)
• 2 red onions
• 3 tbsp Cashew nuts
• 4 sprigs Thai basil
• 12 g Ginger (1 piece)
• 3 Shallots
• 2 red chili peppers
• 1 tbsp Palm sugar
• 2 tbsp Soy sauce
• 2 tbsp Tamarind paste
• Pepper
• 4 tbsp Oil
• 250 g firm tofu

Instructions

1. 1. Thoroughly rinse the sprouts under running water.
2. 2. Let the sprouts drain completely in a colander.
3. 3. Remove the ends and strings from the snow peas.
4. 4. Wash the prepared snow peas.
5. 5. Slice the snow peas lengthwise into very thin strips.
6. 6. Briefly dip the snow peas into boiling salted water.
7. 7. Immediately rinse the snow peas under cold water to stop the cooking process.
8. 8. Let the cooled snow peas drain in the colander.
9. 9. Wash the cucumber thoroughly.
10. 10. Dry the cucumber with a kitchen towel.
11. 11. Cut the cucumber in half lengthwise.
12. 12. Carefully scoop out the seeds with a spoon.
13. 13. Slice the cucumber flesh into very thin slices.
14. 14. Cut the bell pepper in half.
15. 15. Remove the inside and seeds of the bell pepper.
16. 16. Wash the deseeded bell pepper.
17. 17. Slice the bell pepper into thin strips.
18. 18. Peel the onions.
19. 19. Cut the onions in half.
20. 20. Cut the onion halves into thin wedges.
21. 21. Place the sprouts, snow peas, cucumber slices, and pepper strips into a large bowl.
22. 22. Add the onion wedges to the bowl.
23. 23. Mix all vegetable ingredients in the bowl.
24. 24. Place the cashew nuts in a dry frying pan.
25. 25. Roast the cashew nuts over medium heat without adding oil.
26. 26. Remove the pan from the heat as soon as the cashew nuts are golden brown.
27. 27. Let the roasted cashew nuts cool down briefly.
28. 28. Wash the basil thoroughly.
29. 29. Spin the basil dry or pat it dry.
30. 30. Pluck the basil leaves from the stems.
31. 31. Roughly chop the cooled cashew nuts.
32. 32. Peel the ginger.
33. 33. Peel the shallots.
34. 34. Finely chop the ginger.
35. 35. Finely chop the shallots.
36. 36. Wash the chili peppers.
37. 37. Cut the chili peppers in half lengthwise.
38. 38. Remove the seeds from the chili peppers.
39. 39. Finely chop the deseeded chili peppers.
40. 40. Place the chopped ginger, shallots, and chili into a mortar.
41. 41. Crush the ingredients in the mortar into a paste.
42. 42. Add the chopped cashew nuts to the mortar.
43. 43. Grind the cashew nuts finely with the other ingredients.
44. 44. Add the palm sugar to the mixture in the mortar.
45. 45. Continue grinding everything into a fine paste.
46. 46. Stir the soy sauce into the paste.
47. 47. Stir the tamarind paste into the mixture.
48. 48. Add three tablespoons of warm water to the paste.
49. 49. Whisk the sauce well until it is homogeneous.
50. 50. Season the sauce with salt to taste.
51. 51. Season the sauce with pepper to taste.
52. 52. Heat oil in a frying pan.
53. 53. Pat the tofu dry with kitchen paper.
54. 54. Fry the tofu in the pan until golden brown.
55. 55. Fry the tofu for about 4 to 5 minutes.
56. 56. Remove the tofu from the pan.
57. 57. Let the tofu drain on kitchen paper.
58. 58. Slice the tofu into approximately 1 centimeter thick slices.
59. 59. Place the prepared vegetables on top of the tofu slices.
60. 60. Distribute the basil leaves over the salad.
61. 61. Drizzle the salad with the prepared cashew paste.
62. 62. Serve the dish immediately.

Nutrition per serving

• kcal: 325
• Protein: 16 g · Fett/Fat: 21 g · Carbs: 17 g