For this recipe, I choose pickled tofu, which does not need to be fried or cooked somehow. It goes well with Peking cabbage and mushrooms, and the marinade can then be used as a salad dressing.
Ingredients
- Peking cabbage - 1 head
- Tofu - 250 g
- Champignons - 250 g
- Peanuts - 1 handful
- Sesame oil - 1 art.l.
- Garlic - 2 teeth
- Vegetable oil - 1 tbsp.l.
Step-by-step cooking recipe
Chop the garlic and mushrooms, and fry in ordinary vegetable oil until the liquid evaporates.
Coarsely chop the Peking cabbage and mash it slightly with your hands. Add spices as desired.
Add tofu and mushrooms to the cabbage, sprinkle with peanuts and mix the salad.
Sprinkle it with fragrant sesame oil.
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