Asian Tofu Salad

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"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

Top-ranked recipe named "Asian Tofu Salad"

5 avg, 2 review(s) 100% would make again

Ingredients

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

Original recipe makes 4

Servings  

Preparation

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,

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Calories Per Serving: 69 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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AuntSue 6 years ago
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 6 years ago
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