Today the weather is so beautiful and warm... let's cook a salad for lunch!
10 oz beans sprout
1 pepper seeded and diced
1 tomato diced
1 avocado diced
4 oz tofu diced
1 clove garlic
1 tbsp soya sauce
2 tbsp sesame oil (or other oil)
In a frying pan, broil 1 tbsp olive oil and cook eggplant 10 minutes in medium-low heat. Reserve.
In a large pan, boil water with 1tbsp vinager and 1 tsp salt. Add beans sprout and cook 30 second. Drain in cold water and reserve.
In a bowl, mix garlic, soya sauce, sesame oil and pepper.
In a large bowl, mix all ingredients and sauce. Put in the fridge 30 minutes before to serve.