Composition / ingredients
Cooking method
1. In a frying pan over medium heat, fry the sesame seeds for 3 to 5 minutes, transfer to a dish. 
2. Cut the tofu coarsely. Turnips are cleaned, also cut into large pieces.Peel ginger and garlic, grate. My escarole, cut into large squares. 
3. On medium heat, heat the olive oil, cut the onion into rings, fry, transfer to a separate dish.
4. Then fry the tofu on both sides until golden, about 2-3 minutes on each side. Transfer the tofu to paper towels to remove excess fat.
5. Now fry the turnips until tender golden brown, 3-4 minutes on each side. Add ginger and garlic to the turnip, cook for 1 minute.
6. At this stage, add the escarole and tofu, pour the wine, simmer until the escarole becomes soft.
We salt and pepper the finished dish to taste, sprinkle with sesame seeds and previously fried onions, serve on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Turnip - 30 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Shallots - 72 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Escarole - 16 kcal/100g
- Tofu - 72 kcal/100g
