Sesamtofu on glass noodle-vegetable salad

Name: Sesamtofu on glass noodle-vegetable salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Tofu Nature; 6 TABLESPOONS Soy sauce; 200 g Glass noodles; 150 g red and yellow pepper; 2 Spring onions; 150 g Carrots; 100 g Bean sprouts; 4 TABLESPOONS Chili sauce for chicken; 2 TABLESPOONS rice vinegar; 4 TABLESPOONS Sunflower oil; 4 TABLESPOONS Sesame seed; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Tofu Nature
6 TABLESPOONS Soy sauce
200 g Glass noodles
150 g red and yellow pepper
2 Spring onions
150 g Carrots
100 g Bean sprouts
4 TABLESPOONS Chili sauce for chicken
2 TABLESPOONS rice vinegar
4 TABLESPOONS Sunflower oil
4 TABLESPOONS Sesame seed
7-10 Tbsp Parsley

Directions

1
Cut the tofu into slices and marinate in 4 tablespoons of soy sauce. Scald the noodles with boiling water, let it stand for about 3 minutes and drain. Clean, wash and cut the peppers into strips.
2
Clean and wash spring onions and cut into thin slices. Peel and wash the carrots and cut them into thin strips. Wash the sprouts. Mix vegetables and noodles and season with chili sauce, 2 tablespoons soy sauce, vinegar and 2 tablespoons oil.
3
Turn the tofu into sesame. Heat 2 tablespoons of oil in a frying pan and fry the tofu slices for approx. 4 minutes while turning. Arrange salad and tofu in bowls and garnish with parsley.