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Chef Doctor Ruth
Seaweed salad with fried tofu
Salad of dried seaweed, cucumber, red pepper, lime, spring onions, seaweed salad, sesame seeds and black sesame seeds, with fried tofu, marinated in sweet soy sauce and ginger.
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Ingredients
Directions
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Let the tofu drain. Put a clean tea towel on a plate. Place the tofu on this and fold the edges of the cloth over the tofu.
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Put a heavy pan (or something else heavy) on the tofu and let stand for 30 minutes, so that as much moisture as possible comes out.
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Peel and grate the ginger and mix with the soy sauce. Apply with pepper and salt.
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Cut the tofu in width into slices of 1 cm. Put the marinade in a wide bowl. Let marinate for 15 minutes.
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In the meantime, soak the dried seaweed in cold water for 10 minutes.
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Cut the cucumber into 5 cm pieces. Then cut into thin slices of ½ cm and thin strips (julienne).
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Remove the stalk from the red pepper. Roll the pepper between your hands so that the seeds fall out and cut into thin rings.
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Squeeze out the lime. Cut the spring onion into rings.
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Drain the seaweed and squeeze out the moisture. Mix in a bowl with the seaweed salad, pepper, cucumber, spring onion, oil and the lime juice.
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Mix the normal and black sesame seeds on a plate and turn the slices of marinated tofu through them.
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Heat the rest of the oil in a frying pan and fry the tofu in 6 min. On medium heat until golden brown.
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Divide the salad over the plates and spread the fried tofu over it.
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Scrape the fried sesame seeds from the pan and sprinkle over the salad. Sprinkle with the soy sauce.
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Nutrition
405Calories
Sodium0% DV1.745mg
Fat42% DV27g
Protein32% DV16g
Carbs7% DV22g
Fiber24% DV6g
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