Vegetable shrimp salad with caramelized tofu

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Defrost the shrimp. In the meantime cut the tofu into thin strips. Heat 3 tbsp. agave syrup in a pan. Add half of the tofu strips and turn in it. Add 2-3 tbsp. soy sauce and continue to fry for about 1 minute, turning.

2. 2

   Remove the tofu and let it cool down. Fry the remaining tofu with 3 tbsp agave syrup and 2-3 tbsp soy sauce in the same way.

3. 3

   Peel the radish. Clean and wash the zucchini. Grate both roughly. Peel the mango, cut the flesh off the stone and dice finely.

4. 4

   Peel and finely chop the garlic. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Wash the orange hot, dab dry and finely grate approx. 1⁄3 of the peel. Squeeze the orange.

5. 5

   Mix 7 tablespoons orange juice, orange zest, lemon juice, 1 tablespoon agave syrup, garlic, chilli and 2 tablespoons soy sauce. Whip sesame oil and sunflower oil underneath.

6. 6

   Wash basil and shake dry, pluck off leaves. Rinse defrosted shrimps briefly under cold water and pat dry. Mix the shrimps, radish, zucchini, mango, basil and orange marinade.

7. 7

   Serve the salad with the tofu strips.

Nutrition Facts

KCAL
300 kcal

CARBS
25 g

FATS
12 g

PROTEINS
22 g