Warm salad of tofu and mushrooms

Cut bean curd into cubes of approx. 2 cm. Cover with msp tip paprika, salt and mspoint chili powder. Cut peppers into half, remove seed lists and cut into pieces. Peel onions, halve and cut into thin slices. Clean the forest onions and cut them into slanted rings. Cut coriander finely. Clean the mushrooms with kitchen paper, remove them from shii-take stalks. Squeeze out the lemon. Dressing stirring lemon juice, fish sauce, coriander and pepper pieces.

Heat 2 tablespoons of oil in woks. Sprout onion and spring onions for about 3 minutes. Add Tahoe and bake light brown baking in approx. 5 minutes. Remove the teaspoon mixture from the pan and keep warm. Rest of oil in wok heating. Mushrooms stir fry for about 10 minutes on a high heat. Prepare the teaser mixture and dressing, serve immediately. Delicious with pandan rice.