Colorful vegetable salad with shrimps and tofu

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 250 g frozen, small cooked shrimps without shell
  • 1 package (250 g) Smoked tofu
  • 4 TABLESPOONS Honey (alternatively agave thick juice)
  • 4-5 Tbsp Soy sauce
  • 1 (approx. 300 g) white radish
  • 300 g Courgette
  • 1 (approx. 450 g) ripe mango
  • 2–3 Garlic cloves
  • 1 big red chili pepper
  • 1 Organic Orange
  • 1 TABLESPOON Lime juice
  • 1 TABLESPOON Sesame Oil
  • 1-2 TABLESPOONS Sunflower oil
  • 2-3 stem(s) Thai Basil

Directions

  1. 1

    Put the shrimps in a sieve and let them thaw at room temperature for about 45 minutes. Cut the tofu into thin strips. Heat 3 tablespoons of honey in a pan. Caramelise the tofu strips while turning them golden brown. Add 2-3 tbsp soy sauce and continue to fry for approx. 1 minute, turning. Place the tofu strips on a plate and allow to cool

  2. 2

    Peel the radish, clean and wash the zucchini. Coarsely grate radish and zucchini. Cut mango from the stone. Peel the flesh and dice finely

  3. 3

    Peel and finely chop the garlic. Cut the chilli lengthwise, remove the seeds and cut the pod into fine rings. Wash the orange hot, rub dry and finely grate about 1/3 of the peel. Halve the orange and squeeze the juice. Mix 7 tbsp. orange juice, grated orange peel, lime juice, 1 tbsp. honey, garlic, chilli and approx. 2 tbsp. soy sauce. Fold in sesame oil and sunflower oil

  4. 4

    Wash the basil, shake dry and pluck the leaves, except for a little to garnish. Rinse defrosted shrimps briefly under cold water and dab dry. Mix orange marinade, radish, zucchini, mango, shrimps and basil leaves. Arrange the salad on a large plate. Spread some of the tofu strips on it and garnish with basil. Add the rest of the tofu strips

  5. 5

    Waiting time approx. 10 minutes

Nutrition Facts

KCAL
320 kcal
CARBS
31 g
FATS
12 g
PROTEINS
22 g