Vegetable and egg salad with tofu and cashew nuts

ingredients

4 pcs tomato 1/2 pcs Chinese cabbage 4 pcs egg 200 g white tofu 2 handfuls cashew nuts 3 tbsp fish sauce 1 tbsp soy sauce pcs salt pcs black ground pepper pcs parsley for garnish

step

1. Boil the eggs until semi-hard, so that the yolk is soft. 2. Cut the Vegetable Recipes into small pieces and put in a bowl. Cut the tofu cheese into cubes, or break it up with the Vegetable Recipes. Pour the fish and soy sauce over everything, season with black ground pepper and stir. 3. Place the salad on a plate, sprinkle with cashew nuts and top with a sliced egg or two. Serve with white yoghurt and bread. Enjoy!