Asian Tofu Salad

4 Servings
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Asian Tofu Salad Ingredients

12 oz Lowfat firm tofu	2 ts Fresh ginger root; grated
1/3 c Red bell peppers; chopped	1/2 ts Chili paste; or to taste
1/3 c Scallions; chopped	2 tb Soy sauce
1 tb Fresh parsley; chopped	2 tb Rice vinegar
DRESSING	1 ts Dark sesame oil
2 Cloves garlic

Instructions for Asian Tofu Salad

Crumble the tofu using a wooden spoon or fork. Whisk the dressing ingredients together. Add the dressing and the peppers, onion, and parsley. Mix well. Serve at room temperature or chilled. This salad will keep for 2-3 days. Serving suggestions: Tusk the salad in a pita with watercress. Or serve it on rice crackers, or with roasted vegetables. Recipe by: Moosewood Restaurant Lowfat Favorites Posted to EAT-LF Digest by "Ellen C." on Sep 10, 1998, converted by MM_Buster v2.0l.

Main Ingredient: TofuCuisine: Uncategorized

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AuntSue
on Dec 28 2007 11:01AM

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Active time: 0:30

This salad is a tasty, light yet filling dish that makes an excellent lunch main dish. It tastes best when served chilled. I lightly stir-fry the tofu in sesame oil before I put it in the salad to give it a light brown crusty look. I have used a ginger-sesame baked tofu as well as regular firm. It all depends on what you like.

AuntSue
on Dec 28 2007 10:57AM

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Active time: 0:30