Salad with Tofu, Mushrooms and Kale Sprouts

Ingredients

• 1 chicory
• 100 g lamb’s lettuce
• 1 small radicchio
• 1 Red Onion
• 400 g Tofu
• 100 g mushrooms
• 1 tbsp Sunflower oil
• 2 tbsp Soy sauce
• 0.5 Mango
• 3 tbsp Sesame oil
• 3 tbsp Rice vinegar
• Salt
• black pepper (freshly ground)
• 1 tsp Honey
• a handful kale sprouts

Instructions

1. 1.

   Wash and clean the salads, remove stems from radicchio and chicory, and drain well. Tear or cut leaves into bite‑sized pieces and arrange on plates.

2. 2.

   Slice the red onion into rings and scatter over the salad; add sliced mushrooms as well.

3. 3.

   Cut tofu into thin strips, fry in sunflower oil for 2–3 minutes until golden, deglaze with soy sauce, stir well, remove from pan and place beside the salad.

4. 4.

   For the dressing, blend peeled and diced mango with sesame oil, 3–4 Tbsp water and rice vinegar. Season with salt, pepper and honey to taste.

5. 5.

   Drizzle over the salad and serve garnished with kale sprouts.