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 dishonions, olive oil, Spinach, Pizza Dough, smoked chicken strips, mature cheese,spinach pizza with smoked chicken
-
50 minMain dishfish stock of tablet, floury potatoes, butter, Zeeland bacon, traditional olive oil, shallot, Apple juice, beef broth from tablet, black olives without pit, White wine vinegar, ginger syrup, sauerkraut, juniper, dried laurel leaves, fresh cod fillet, wheat flour,fried cod with sauerkraut
-
150 minMain dishcôte the boeuf of the specialist, garlic, soy sauce, sesame oil, White wine, ginger syrup, sunflower oil, fresh ginger, lemon, mayonnaise, horseradish in pot, Sesame seed,japanese côte de boeuf
-
30 minMain dishleeks, mustard, garlic, Red wine vinegar, olive oil, parsley, basil leaves, capers, butter, tenderloin, arugula,pork tenderloin with leek in herb vinaigrette
Nutrition
570Calories
Sodium0% DV1.280mg
Fat32% DV21g
Protein52% DV26g
Carbs23% DV69g
Fiber40% DV10g
Loved it