Summary

Ingredients

• 150 g belua lentils
• water for boiling
• 1 teaspoon sea salt
• 1 teaspoon coriander seeds
• 1 teaspoon cumin
• 1 piece (s) ginger, approx. 3 cm
• 2 cloves garlic)
• 1 small chilli pepper (s)
• 1 onion (s), red
• 50 ml water
• 5 tablespoon balsamic vinegar, vegan
• 6 tablespoon soy sauce, light
• 2 teaspoons coconut blossom syrup
• 3 tablespoon olive oil

Also: (for the tofu)

• 4 tablespoon soy sauce, light
• 1 tablespoon sesame oil
• 1 teaspoon curry paste, red
• 250 g tofu
• 2 tablespoon peanut oil

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Instructions

1. Prepare the marinade for the tofu. Mix the soy sauce, sesame oil and curry paste together. Cut the tofu into fine strips, place in a bowl and pour the marinade over them. Mix everything well and let rest for a few hours. Stirring occasionally.
2. Rinse the lentils well and then cook them in salted water for about 45 minutes. Put in a colander and rinse with cold water. Drain.
3. Crush the cumin and coriander seeds in a mortar. Peel and finely chop the ginger and garlic. Cut the chilli into fine strips. Peel and dice the onion.
4. Put the ginger, garlic, chilli and onion together with cumin and coriander as well as water, balsamic vinegar and soy sauce in a saucepan and bring to the boil. Fold this marinade with the olive oil and coconut blossom syrup into the lentils.
5. Heat the peanut oil in the pan and fry the tofu.
6. Arrange the salad on a plate and pour the tofu over it.