Ingredients
- 6slices of country bread
- 200gsmoked tofu
- 4salad leaves
- 3carrots
- 3tomatoes
- 2shallots
- 6case of Soy sauce
- 20clsunflower oil
- 1
of Ancho Rojo pepper from Mexico - 50gsugar
- 10clvinegar
- 15clwater
- 1Egg yolk
- 1mustard
Preparation tips
1. Make the pickles: Peel and cut the shallots into slices. In a small saucepan, combine the sugar, vinegar and water. Bring to the boil, mix to dissolve the sugar then add to the shallots. Let cool.
2. In a bowl, put the diced tofu. Add half of the soy sauce. Leave to marinate.
3. Rinse, drain and cut the salad. Peel and grate the carrots. Cut the tomatoes into thin wedges. Gradually place these ingredients in a salad bowl. Rinse and chop the coriander, which everyone will add according to their taste.
4. Prepare the spicy mayonnaise: In a bowl, pour the egg yolk and 1 tsp of mustard. Start whisking using an electric mixer or a whisk, as soon as the mixture sets, add the sunflower oil in a small stream. Your mayonnaise is ready when it holds together well on the whisk! Add the remaining soy sauce and a pinch of chili pepper to taste.
5. Cut the bread into cubes to make croutons. In a small pan, heat a drizzle of oil, and brown the tofu and bread croutons for a few minutes over high heat to brown them. Add them to the salad bowl.
6. Add the pickled shallots, and sprinkle with the soy and chili mayonnaise.
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