Salal with breaded tofu

Name: Salal with breaded tofu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head Eichblatt- and; 7-10 Tbsp Batavia salad; 2 red peppers; 1 pickled cucumber; 1 collar Radishes; 6 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Soy sauce; 2 TABLESPOONS Walnut oil; 1 package (250 g) Tofu; 7-10 Tbsp (soy quark); 7-10 Tbsp Wholemeal flour; 1 Egg Yolk; 4 TABLESPOONS crushed hazelnuts; 2 TABLESPOONS Butter or margarine

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head Eichblatt- and
7-10 Tbsp Batavia salad
2 red peppers
1 pickled cucumber
1 collar Radishes
6 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Soy sauce
2 TABLESPOONS Walnut oil
1 package (250 g) Tofu
7-10 Tbsp (soy quark)
7-10 Tbsp Wholemeal flour
1 Egg Yolk
4 TABLESPOONS crushed hazelnuts
2 TABLESPOONS Butter or margarine

Directions

1
Clean and wash salads. Pluck oak leaf lettuce into bite-sized pieces, cut Batavia into strips. Wash cucumber, cut into slices. Clean, wash and cut the bell peppers into rings.
2
Clean, wash and quarter radishes. For the marinade season vinegar with salt and pepper. Embezzle oils. Mix the prepared ingredients with the marinade. Cover and let it stand for a while. In the meantime cut the tofu into slices.
3
Turn one after the other in flour, whisked egg yolk and chopped hazelnuts. Carefully fry in hot fat for about 1 minute on each side. Season salad again and serve with the tofu.

Categories & Tags

Main DishesvegetarianexoticVegetables

Salal with breaded tofu

Ingredients

Directions

Categories & Tags

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