150 gr tofu
3 soup spoon Jif peanut butter
1 soup spoon apple vinegar
2 soup spoon soy sauce
1 green apple
1 tea spoon sesame
1 pinch onion chives
1 pinch of mint
1 sweet spoon agave syrup
5 tablespoons warm water
After washing the tofu and cutting it out, cut the cube, soak the olive oil a little and fry each face in a skillet and take a lot of oil by taking paper towels.
Wash the apples and cut out the cube and fry them in a teapot frying pan, pour over agave syrup and sesame and mix them, after transfer on a paper towel to absorb oil.
Cut cucumbers and place them at the bottom of the serving tray. Let’s add some of the fried apples on it.
Let’s wash the ginger and peel it until it gets creamy in the blender. If it is very grainy, you can filter it with the help of a cheesecloth.
Let’s mix peanut butter in a bowl, 5 tablespoons of warm water, soy sauce, apple juice and chopped ginger.
Add the tofu into the bowl and mix them.
The third layer on the service plate is a toss with a spoon. Place the remaining apple cubes on top of it and put a few more tofu and sauce on the bottom of the bowl.
We can serve hot peppers with finely chopped cutlet, mint and garnish.