Tofu Sprout Salad with Vegetables

Ingredients

• 8 radishes
• 1 green zucchini
• 1 yellow zucchini
• 2 medium tomatoes
• 1 medium red onion
• 400 g Tofu
• 100 g soy or mung bean sprouts
• 5 tbsp white wine vinegar
• Salt
• ground pepper
• 1 tbsp vegetable broth
• 2 tbsp Soy sauce
• 4 tbsp peanut oil
• arugula leaves
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• garden cress
• 8 black olives
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Trim the tops and roots from the radishes. Wash the zucchinis and tomatoes, then slice them thinly. Peel the onion and cut it into very thin rings.

2. 2.

   Drain the tofu and slice it with a sharp knife.

3. 3.

   Blanch the sprouts in boiling water for about 1 minute, shock them in cold water, and drain.

4. 4.

   Whisk together vinegar, salt, pepper, vegetable broth, and soy sauce; drizzle in the peanut oil slowly to emulsify.

5. 5.

   Arrange the vegetables and tofu on a plate and drizzle with the dressing. Let marinate for 15–20 minutes.

6. 6.

   Wash the arugula leaves briefly, shake off excess water, tear into bite‑sized pieces, and mix with any remaining dressing.

7. 7.

   Serve by alternating layers of vegetables, sprouts, and tofu on plates; garnish with herbs, onion rings, olives, and a sprinkle of sesame seeds.