Cut tofu into bite size pieces. Season with salt and pepper. Heat oil in a wok or large skillet with high sides. Fry the tofu in it, turning, for about 4...
Egg salad with cucumber and chives
|Cucumber (fresh)||⅛ (50 g)|
|Egg, hen egg (organic, free range)||2 (120 g)|
|Salt, table salt, sea salt||2 Pinch(s)|
|Pepper (black)||2 Pinch(s)|
|Chives (fresh)||25 g|
|Vinegar, spirit vinegar, white wine vinegar||1 Teaspoon|
|Creme fraiche (30% fat)||1 Teaspoon|
|Dijon mustard||½ Tablespoon|
The recipe Egg salad with cucumber and chives is composed of the following macronutrients.