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Asian Pasta Salad with Avocado and Tofu

Asian Pasta Salad with Avocado and Tofu
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


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

20 minutes

Additional properties Vegetarian


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