Pad thai salad with fried tofu

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!