Tofu avocado tartlet with Japanese cucumber salad
Source: https://www.gefu.com/rcp_recipe/tofu-avocado-tartlet-with-japanese-cucumber-salad
Ingredients
| 200 | g | Tofu |
| 1 | Beet | |
| 1 | Avocado | |
| 1 | EL | Lime juice |
| 100 | g | Cashews |
| 5 | EL | Agave thick juice |
| 1 | Small chili pepper | |
| 4 | Radishes | |
| 1 | japanese cucumber or salad cucumber | |
| 2 | EL | Rice vinegar |
| 2 | EL | Sesame oil |
| 2 | TL | Sea salt flakes |
| Salt, Pepper |
Preparation
Carefully wash the cucumber and, including the peel, cut it with the Spiral Cutter Spirelli® into
vegetable spaghetti. Do not use the watery inner part of the cucumber, which is separated out by the Spirelli® through the center hole of the device.
Drain the cucumber spaghetti and marinate with the rice vinegar and sesame oil. Mix again just before serving, again drain and fold in the sea salt flakes.
Peel, halve and pit the avocado. Then cut with the coarse grater PRIMELINE. Put the avocado flesh in a bowl and immediately acidify with lemon juice. Add 100 ml of water and puree with a magic wand. Drain this mixture in a pointed sieve. Then, in a bowl, fold in 4 tablespoons of agave thick juice.
Cut the chili pepper into very fine rings, chop the cashews coarsely and mix both with the avocado mixture. Season with salt and pepper.
Peel the beet with the PRIMELINE peeler. Cut out the tofu pieces with a ring that is approximately the diameter of the beet.
Slice the beet and the round tofu pieces with the VIOLINO® Gourmet Slicer on speed 1.5.
Wash the radishes and slice three of them, also with the slicer on speed 1.5. Marinate the radish slices with 1 tablespoon of agave thick juice.
Heat some vegetable oil in a frying pan. Season the tofu and beet slices with salt and
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