The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.
Chrome Safari Firefox Opera Explorer
Asian Pasta Salad with Avocado and Tofu
Ingredients
2 servings
100 g Makfa farfalle
1 carrot
1 cucumber
1 avocado
juice of 1 lime
50 g bean sprouts or pea shoots
a handful of lettuce leaves
1 tbsp sesame seeds
1 tbsp sesame oil
1 tbsp soy sauce
salt
For the tofu:
120 g tofu
2 tbsp seed-oil
1 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp sriracha sauce
a pinch of dried chili pepper
Cooking
time
20 minutes
Additional properties
Vegetarian
Cooking
1. Boil pasta in slightly salted water for 11 minutes according to the instructions on the packaging to al dente perfection.
2. Dice tofu. Heat oil in the skillet and saute tofu for 4-5 minutes, stirring, until golden brown. Add sauces, dried chili pepper, mix carefully and remove from heat.
3. Peel carrot and cucumber, cut into thin sticks. Cut avocado in half, remove the pit, peel the pulp, cut into thin slices and drizzle with lime juice.
4. Place farfalle, vegetables, avocado, tofu, bean sprouts (pea shoots) and lettuce leaves in plates arranged in a circle. Sprinkle with sesame, drizzle with sesame oil, soy sauce, and serve.
Cuisine
China and South-Eastern Asia
Dish type
Soups and Salads
Soups and Salads
