Salad of baby kale, shiitake and pear

Name: salad of baby kale, shiitake and pear
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 2 lime; 2 Conference pear; 375 g tofu natural; 100 g salted cashew nuts; 120 ml soy sauce less salt; 2 el wheat flour; 6 el dressing mango / ginger; 300 g snack pepper; 200 g shiitake; 200 ml rice oil; 80 g chilled baby kale

Salad with lime, pear, tofu, cashew nuts, soy sauce, mango dressing, paprika, baby kale and shiitakes

Ingredients

Kitchen Stuff

1 food processor
1 paper towel
1 skimmer

Directions

Halve the limes and press the fruits.
Cut the pears in quarters lengthwise. Remove the core, slice the flesh into slices and then into strips (julienne).
Sprinkle the pear against discoloration by half the lime juice.
Dab the tofu dry and grind with the cashew nuts in the food processor coarsely with the pulse button.
Remove from the bowl, add the soy sauce and the flour and mix into a coherent whole. Season with pepper.
Mix the mango-ginger dressing with the soy sauce and the rest of the lime juice.
Cut the peppers into thin rings. Cut the shiitakes into strips.
Heat the oil in a stirring stir fry the pepper and shiitakes 4 min.
Take the wok from the heat and pour half of the dressing through. Season with pepper.
Wipe the wok clean and heat the oil.
Form with 2 teaspoons small balls of the tofu mixture and deep-fry in 2 min. Golden brown. Turn halfway.
Scoop the tofu croutons with a slotted spoon from the wok. Drain on kitchen paper.
Divide the baby farmer's cabbage and pear over a bowl and mix in the bell pepper shiitake mixture.
Divide the tofu croutons over it and serve the rest of the dressing.