Rainbow salad with tofu

Name: rainbow salad with tofu
Cook time: 11 min
Total time: 11 min
Yield: 2
Cuisine: Asian
Ingredients: 1 el peanut oil; 180 g tofu stir fry cubes finely seasoned; 120 g stir fry sauce sweet and sour; 300 g thick noodles; 150 g carrot julienne; 150 g beetroot julienne; yellow bell pepper; 37,5 g watercress

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

Ingredients

1 el peanut oil
180 g tofu stir fry cubes finely seasoned
120 g stir fry sauce sweet and sour
300 g thick noodles

150 g carrot julienne
150 g beetroot julienne
Yellow bell pepper
37,5 g watercress

Kitchen Stuff

1 paper towel

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.