Tofu slices in peanut shell on lamb's lettuce with onions
easy
30 mins
30 mins
Ingredients
- 500 g Tofu
- 5 TABLESPOONS Soy sauce
- 1 TEASPOON Sesame Oil
- 1 (200 g) Package
- 7-10 Tbsp unsalted peanut kernels
- 2 medium red onions
- 50 g Lentil sprouts
- 200 g Lamb's lettuce
- 3 TABLESPOONS Vinegar
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp pinch of sugar
- 1 Egg
- 7-10 Tbsp Flour
Directions
- 1
Cut the tofu into slices and marinate in soy sauce and sesame oil for about 15 minutes. In the meantime, grind the peanuts coarsely or chop them finely with a knife. Peel onions and cut into thin rings.
- 2
Rinse lentil sprouts well in a sieve under running water. Clean, wash and drain the lamb's lettuce. Mix the vinegar with 3 tablespoons of water, add 1 tablespoon of oil. Season with salt, pepper and sugar.
- 3
Whisk the egg. Carefully turn the tofu slices in flour, pull through the egg and roll in the ground peanuts. Heat the remaining oil in a frying pan and fry the breaded tofu slices on both sides for approx. 3 minutes until golden brown.
- 4
Carefully mix lamb's lettuce, onion rings and sprouts with the marinade. Arrange tofu slices and salad on plates.
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