Rainbow salad with tofu
Salad of noodles, carrots julienne, beetroot julienne, peppers, watercress and tofu.
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.
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