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🍽️ Crispy Tofu on Fennel and Cucumber Salad

360 kcal · 30 min · 4 servings

Ingredients

• 400 g tofu
• 4 tbsp soy sauce
• 1 tsp curry powder
• pepper
• 1 tbsp spelt wholemeal flour
• 2 tbsp peanut oil
• 1 bulb fennel
• 1 cucumber
• 2 stalks celery
• 200 g cherry tomatoes
• 1 red chili pepper
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp agave syrup
• 40 ml lime juice (juice of 1 lime)
• 1 handful herbs (5 g; Thai basil, coriander)
• salt
• 40 g roasted cashew nuts

Instructions

1. 1. Slice the tofu into even pieces.
2. 2. Drizzle the tofu slices with soy sauce.
3. 3. Season the tofu with curry powder and pepper.
4. 4. Coat the tofu slices in flour until lightly covered.
5. 5. Heat peanut oil in a frying pan.
6. 6. Fry the tofu on each side until golden brown over medium heat, which takes about 8 minutes in total.
7. 7. Wash the fennel and remove the tough cores.
8. 8. Cut the fennel into small pieces.
9. 9. Wash the cucumber and cut it in half lengthwise.
10. 10. Slice the cucumber halves into thin slices using a peeler or mandoline.
11. 11. Wash the celery and remove the fibrous outer parts.
12. 12. Slice the celery into thin pieces.
13. 13. Wash the cherry tomatoes and cut them in half.
14. 14. Cut the chili pepper in half lengthwise and remove the seeds.
15. 15. Wash the chili pepper and chop it finely.
16. 16. Peel the garlic and chop it finely as well.
17. 17. Whisk together the chopped garlic, chili, olive oil, agave syrup, and lime juice to make a dressing.
18. 18. Wash the herbs and shake off excess water.
19. 19. Arrange the tofu decoratively on a plate together with the prepared vegetables.
20. 20. Drizzle the salad with the dressing.
21. 21. Season everything to taste with salt and pepper.
22. 22. Sprinkle the cashew nuts over the salad.

Nutrition per serving

• kcal: 360
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 19 g