Filter
Reset
Sort ByRelevance
JUDYTEER
Rainbow salad with tofu
Salad of noodles, carrots julienne, beetroot julienne, peppers, watercress and tofu.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a stirring stir fry the tofu slices in 5 min. Golden brown and crispy. Remove from the pan and drain on kitchen paper.
-
Mix half of the sauce through the noodles, ¼ through the carrot and ¼ through the beetroot.
-
Remove the stalk and seeds from the bell pepper. Cut the flesh into thin strips. Remove the hard stalks from the watercress.
-
Spread the carrots, noodles, beetroot, tofu, watercress and sweet pepper over the plates and serve.
Blogs that might be interesting
-
30 minMain dishveal steak, butter, liquid baking product, shallot, flour, White wine, veal stock, laurel leaf, zucchini, cooking cream, mustard,veal stew with shallots, zucchini and coarse mustard
-
30 minMain dishfennel bulb, olive oil, garlic, Red pepper, rosemary, steak,bistecca alla diavola
-
20 minMain dishBeef broth, winter carrot, mie, bamboo shoots, spring / forest onion, peeled shrimp, roast beef (meat products), sambal, ketjapmarinade,Chinese soup with shrimps and roast beef
-
25 minMain dishfloury potatoes, fresh string beans, traditional olive oil, thin bacon strips, liquid honey, tap water, chicory, creme fraiche,summer stall and sweet bacon
Nutrition
570Calories
Sodium0% DV1.280mg
Fat32% DV21g
Protein52% DV26g
Carbs23% DV69g
Fiber40% DV10g
Loved it