Ingredients

The following ingredients have 2 Servings
  • 2 eggs
  • salt
  • peppers
  • 2 Tbsps sparkling mineral water
  • 3.5 Tbsps Canola oil
  • 1 Cucumber
  • 1 Red Bell pepper
  • 2 carrots (about 200 grams)
  • 1 elongated shallot
  • 7 ozs Tofu (seasoned, eg, with pepper)
  • 1 bunch cilantro
  • 1 Lime
  • 1 small chili pepper
  • 1 Tbsp brown sugar
  • 1.5 Tbsps soy sauce
  • 1 tsp sesame oil
  • 1 Romaine lettuce
  • 2 Tbsps Shelled peanut

Instruction

  • Whisk the eggs in a bowl with mineral water and season to taste with salt and pepper.
  • Heat 1 teaspoon of canola oil in a skillet. Add the whisked egg and let thicken over medium heat to form a pancake. Flip pancake and fry for 30 seconds. Remove from skillet.
  • Roll the pancake and cut into slices. Cover and set aside.
  • Rinse cucumber, cut in half and remove seeds. Cut pepper into quarters, remove seeds and rinse. Peel carrots and trim. Cut cucumber, pepper and carrots into thin strips.
  • Peel shallot and cut into thin strips.
  • Cut tofu into cubes. Rinse cilantro, shake dry and pluck leaves.
  • Squeeze lime. Cut chile pepper in half, remove seeds, rinse and place in a mortar. Crush into a paste. Mix chile pepper in a bowl with brown sugar, 3 tablespoons of lime juice, soy sauce, sesame oil and 2 tablespoons canola oil.
  • Clean lettuce and arrange decoratively on a plate.
  • Roast peanuts in a skillet, remove and wipe the skillet.
  • Heat the remaining canola oil in the skillet and fry tofu cubes until brown.
  • Mix the prepared vegetables with the dressing and add to the salad leaves. Distribute tofu, peanuts and sliced egg on the salad. Sprinkle everything with cilantro and serve immediately.