Pink Flamingo is an excellent warm salad that can be served as a side dish or main course. It is prepared very simply. And, despite the simplicity of preparation, it has an original look and unusual taste.
Ingredients:
- 100 g beans in green pods;
- 1 tsp garlic powder;
- 100 g tofu;
- 1 bag of buckwheat;
- 1 beet;
- 1 ear of corn
- 3 tbsp. l. sesame oil;
- sunflower oil;
- teriyaki sauce and soy sauce;
- favorite spices.
Preparation:
1. Wash the beans well, cut in half, put in a thick-walled skillet and simmer for 5 minutes using sunflower oil.
2. After 5 minutes add garlic powder to the beans and add soy sauce. Mix everything thoroughly, cover and simmer until cooked for another 5-7 minutes. If desired, add a little water to the beans during stewing.
3. Wipe the tofu dry with paper towels and cut into 0.5 cm thick rectangles. Sprinkle each piece on one side with your favorite seasoning or a mixture of spices and peppers.
4. Heat sesame oil in a skillet. Place all the tofu rectangles in the hot oil so that the spiced side faces the bottom of the pan.
5. Sprinkle tofu tops with spices and sauces again. In this case, the number of sauces should be determined "by eye", since there should not be many of them.
6. Fry tofu with spices for 2-3 minutes on one side, then turn over, pour over again with two sauces and continue to fry for another 2-3 minutes on the other side.
7. Peel the beets, rub on a coarse grater, put on a plate, season with sunflower oil and mix well. This is to prevent the beets from staining the other ingredients of the salad too much.
8. Boil buckwheat in a bag until tender, following the instructions.
9. Carefully cut off all the kernels from the corn cob.
10. Put boiled buckwheat, grated beets and corn grains in a skillet with beans. Season with all your favorite spices and soy sauce, mix and cook for 3-5 minutes, adding a little oil.
11. Pour the prepared warm salad into a salad bowl and serve with tofu pieces or, if desired, with meat.
