Description
In advance in anticipation of a negative reaction of opposers of tofu and opponents of soy products, I ask such people just to pass by this and some of my tofu recipes. But those who love tofu and Korean dishes, so please, go there! The salad was delicious, easy to prepare, stores well in the fridge for a few days, ideal food in the days of fasting.
Ingredients
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Tofu
500 g
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Carrots
2 piece
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Vegetable oil
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Salt
-
Allspice
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Chili
-
Garlic
2 tooth
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Vinegar
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Coriander
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Soy sauce
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Sesame
2 Tbsp
Cooking
The carrots strips on a grater for Korean carrot.
Tofu cut into cubes approximately 4X2 cm, thickness 1-1,5 see Fry in vegetable oil on both sides until light Golden brown.
In a bowl, mix carrots, fried tofu, add to taste spices: salt, black and red pepper, coriander (you can take a seasoning for Korean carrot), chopped garlic, vinegar, soy sauce and pour all the hot oil.
Mix and allow to stand at least one hour. After this salad can be stored in the fridge for a few days. The salad is light and hearty at the same time!
When serving, you can sprinkle lightly toasted sesame seeds. Bon appetit!
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