Pan-fried Tofu Salad

Ingredients （yields : 2 servings)

• 125 g firm tofu

• 1 red bell pepper

• 1 carrot

• 1 cucumber

• 50 g bean sprouts

• 15 ml oyster sauce

• 15 ml water

• 30 ml olive oil

• 15 ml balsamic vinegar

• 15 ml soy sauce

• A drizzle of sesame oil

• 1 sprig of fresh herbs

• Salt

• Pepper

Realisation

1. Slice the tofu into 1 cm thick pieces;

2. Slice the red bell pepper and the carrot into strips;

3. Slice the cucumber into rounds;

4. Mince the herbs;

5. Heat the oil and brown the tofu, about 3 minutes on each side;

6. Mix the oyster sauce and water, then pour it over the tofu;

7. Increase the heat and cook until the sauce has reduced by half;

8. Remove the tofu from the pan and mix it with the red bell pepper, carrot, cucumber, and bean sprouts;

9. Mix the balsamic vinegar and soy sauce, then add the mixture to the pan to deglaze;

10. Add the pan sauce to the tofu and vegetable mixture;

11. Drizzle sesame oil over the salad;

12. Sprinkle with herbs;

13. Mix, taste, season with salt and pepper to your taste;

14. Serve and enjoy!