Vegetable shrimp salad with caramelized tofu

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 250 g small cooked
  • 7-10 Tbsp frozen shrimps
  • 1 package (250 g) smoked tofu
  • 7 TABLESPOONS Agave syrup or honey
  • 6-8 TABLESPOONS Soy sauce
  • 1 (approx. 300 g) white radish
  • 2 (approx. 300 g) small zucchini
  • 1 (approx. 450 g) ripe mango
  • 3 Garlic cloves
  • 1 big red chili pepper
  • 1 Organic Orange
  • 1 TABLESPOON Lemon juice
  • 1 TABLESPOON Sesame Oil
  • 2 TABLESPOONS Sunflower oil
  • 3-4 Stem(s) Thai Basil

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