Fried Tofu and Sesame Salad
3 servings
30 minutes
Tofu and sesame salad is a harmonious blend of fresh vegetables, crispy tofu, and aromatic sesame. Its roots trace back to European cuisine but are inspired by Asian traditions. Fried sweet peppers, tender cucumbers, and sharp onions create a vibrant flavor enhanced by a spicy dressing of soy sauce, citrus juices, and spices. Tempura gives the tofu an appetizing crispy crust while toasted sesame adds nutty notes. This salad not only pleases the eye but is also perfect for a light dinner or healthy snack. With its balance of freshness, spiciness, and richness, it leaves a pleasant aftertaste and offers gastronomic delight.
1
Send the sweet pepper to a preheated oven at 180 degrees, with the grill function, for 20 minutes.
- Red sweet pepper: 2 pieces
2
Slice the onion into strips, peel the cucumbers and cut them into half-rings. Chop the basil coarsely. Remove the pepper from the oven, peel off the skin and slice it into strips.
- Red onion: 1 piece
- Cucumbers: 2 pieces
- Basil: 60 g
- Red sweet pepper: 2 pieces
3
For the dressing, mix soy sauce, lemon and orange juice, sesame oil, chili flakes, sugar, and a pepper mix.
- Soy sauce: 20 ml
- Lemon: 1 piece
- Oranges: 1 piece
- Sesame oil: 50 ml
- Chili pepper flakes: to taste
- Brown sugar: 1 tablespoon
- Five Peppers Mix: to taste
4
Lightly fry the sesame in a pan. Mix the prepared vegetables with the dressing.
- Sesame: 1 tablespoon
5
Mix tempura with water in a 1/1 ratio and add turmeric. The consistency should be similar to pancake batter.
- Tempura flour: 150 g
- Vegetable oil: 10 ml
6
Cut the tofu into large pieces, coat in starch, then dip in tempura and fry in hot oil until golden brown.
- Tofu: 200 g
- Cornstarch: 40 g
- Tempura flour: 150 g
- Deep frying oil: 700 ml
7
Place the fried tofu on a bed of salad, sprinkle with sesame, and serve immediately.
- Mix Olympus ""White Dacha"": 130 g
- Sesame: 1 tablespoon