Asian glasnoodlesallad with tofu

Asian glasnoodlesallad with tofu

Tofu

500 grams of tofu

1 clove (s) Garlic (s), pressed

2 tablespoons canola oil

1 tablespoon soy sauce

1 teaspoon honey

0.5 tablespoons balsamic vinegar

1 tablespoon canola oil, for frying

Glasnoodlesallad

1 pack glass noodles

0.5 st broccoli or cauliflower

250 grams of carrots

0.5 st cucumber

0.5 pc leeks (s)

0.5 pc lettuce

0,5 pot (s) coriander

0,5 pot (s), mint

100 grams of cashew nuts, salted

Dressing

1 clove (s) Garlic (s)

1 tbsp ginger, grated

0.5 piece chilie

2 tablespoons canola oil

1 teaspoon sesame oil

2 tablespoons soy sauce

1 teaspoon honey

0.5 lime (s), the juice

Directions for cooking

Tofu:

Cut the tofu into pieces. Mix together the garlic, oil, soy sauce, balsamic vinegar and honey in a bowl and pour the marinade in a plastic bag. Add the tofu pieces into the marinade and let them marinate for about 10 minutes.

Glasnoodlesallad:

Prepare the noodles according to the package instructions. Rinse them, then cold.

Wash and cut the broccoli/cauliflower into small florets. Peel and shred carrots. Rinse the cucumber, remove the watery part and cut the cucumber into strips. Rinse and slice leek and lettuce. Wash and finely chop the cilantro and mint. Mix everything together in a bowl.

Dressing:

Peel and grate the garlic and ginger. Rinse, seed and finely chop chilies. Mix in a bowl with oil, sesame oil, soy, honey and lime juice. Add the dressing to the noodlesallad and mix thoroughly.

Tofu:

Remove the tofu pieces from the marinade. Heat a little oil in a pan and fry the tofu pieces golden.

Serve glasnoodlesallad with the fried tofu and cashew nuts at the top.