A refreshing and flavorful vegan salad, rich in minerals, antioxidants and nutritious fibers!
Here's what you need:
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1 scoop (5g) Mankai powder
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¼ box of wide rice noodles, prepared according to manufacturers' instructions (feel free to replace with glass noodles)
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½ package of extra-firm tofu
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1 big cucumber
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¼ package of sprouts
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A handful of cilantro leaves
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A handful of mint leaves
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A handful of basil leaves
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2 green onions
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½ cup of peeled peanuts
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1 spoon of water
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1 spoon of olive oil
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1 table spoon of white sugar
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2 spoons of roasted sesame
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5 spoons of soy sauce
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2 spoons of mirin
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2 spoons of sesame oil
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1 spoon of rice vinegar (feel free to replace with apple vinegar)
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3 minced garlic cloves
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30 grams of olive oil
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Fresh diced ginger (2 cms)
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Juice from ¼ of a lemon
Let's get started:
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First, prepare the tofu: mix the soy sauce, mirin, rice vinegar, sesame oil and roasted sesame in a bowl. Cut the tofu into little cubes and add to the sauce. Let it marinate for an hour, so that the tofu can absorb the flavors.
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Roast the peanuts. First, mix the peeled peanuts with a spoonful of water, a spoonful of olive oil, a tablespoon of white sugar and a touch of salt – and place on a tray covered with parchment paper. Roast in the oven over 150-degree (Celsius) heat for 25 minutes, until a golden-brown color is achieved. Take out of the oven and cool.
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Finally, prepare the salad. Cut the cucumber into thin strips, dice the green onion and place in a large bowl. Add the Mankai powder, the leafy herbs, sprouts and tofu, together with the sauce, cooked noodles, peanuts and lemon juice, and mix. Taste and fix seasoning if necessary.
