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MARINATED TOFU WOK
WITH PAK CHOI AND VEGGIES
We clean and chop the mint and mix it with the Greek yogurt and honey.
We let it refrigerate for about 3 hours.
We split the melon, remove the seeds and make balls or dice.
We transfer the melon to a source and pour the yogurt sauce over it and refrigerate until we are going to consume it.
We can garnish with some mint leaves on top.
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