Pad thai salad with fried tofu
Ingredients
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peeler, spiralizer, bowl, citrus press, cutting board, knife, small pot, cooking spoon
Nutrition per serving
Step 1/ 4
- 3 carrots
- 1 cucumber
- peeler
- spiralizer
Peel the carrots and turn the cucumber and carrots into spaghetti with a spiral cutter.
Step 2/ 4
- 10 g Thai basil
- 1 piece ginger
- 2 cloves garlic
- 1 Thai chili
- 5 tbsp soy souce
- 1 tbsp sesame oil
- 1 tbsp agave
- ½ lemon (juice)
- bowl
- citrus press
- cutting board
- knife
Finely chop Thai basil, ginger, garlic and chili. Mix a marinade with soy sauce, sesame oil, and agave syrup. Add lemon juice.
Step 3/ 4
- 1 piece tofu
- vegetable oil for frying
- small pot
- cooking spoon
Deep fry the tofu in a pot with plenty of vegetable oil. To test if the fat is hot enough, just hold a wooden spoon in it. If there are bubbles, the fat is hot enough to fry.
Step 4/ 4
- roasted peanuts
- cutting board
- knife
Mix the vegetables with the marinade, slice the tofu, and serve. Garnish with roasted peanuts.
Enjoy your meal!
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