ASIAN TOFU SALAD
Ingredients:
- 200g extra firm tofu
- 1 teaspoon extra virgin olive oil (7g)
- 50g bean sprouts
- 50g cucumber
- 50g spinach
For the dressing:
- 1 tablespoon sugar-free syrup
- ½ teaspoon sriracha
- ½ teaspoon lime juice
- ½ teaspoon chili pepper
- 15g peanuts
- salt and pepper to taste
Instructions:
- Press out some excess moisture of the tofu block, then cut it into small cubes (about one square centimeter). In a pan heat some oil at medium heat and the tofu. Fry for about 15 minutes until golden brown.
- Next up: wash your veggies!
- Cut the cucumber lengthwise in half, remove the seeds with a small spoon, and cube what’s left.
- Throw everything into a bowl along with the spinach and bean sprouts.
- For the dressing combine sugar free syrup, sriracha, lime juice, salt, and pepper and toss it into the salad.
- Get the tofu cubes and place them in the bowl.
- For garnish, cut the chili and roughly crush or chop the peanuts. Sprinkle them over the salad when serving.
- Enjoy!
Nutrition Facts:
- Calories: 404.2 Cal
- Protein: 31.1g
- Carbs: 15.8g
- Fat: 25.8g
