Fried Tofu Loaf with Sprout Salad

Mince the squeezed tofu. Add crushed garlic and chopped parsley and salt. For the bechamel mixture, dry roast the whole wheat flour, add milk, bring to a boil and stir until smooth. Season with salt and cayenne pepper. Knead the tofu well with the bechamel. Form into a roll, divide into 4 pieces and shape into 1.5 cm thick loaves. Dredge the tofu loafs in whole wheat flour. Heat some peanut oil in a pan and fry the loafs in it for 4-5 minutes on both sides. For the dressing, mix all the ingredients together and marinate the sprouts and frisée lettuce with most of the dressing. Arrange on plates and place the tofu patties on top. Drizzle with the remaining dressing.

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