Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Lowfat firm tofu |
| ⅓ cup | Red bell peppers; chopped |
| ⅓ cup | Scallions; chopped |
| 1 tablespoon | Fresh parsley; chopped |
| 2 | Cloves garlic |
| 2 teaspoons | Fresh ginger root; grated |
| ½ teaspoon | Chili paste; or to taste |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Rice vinegar |
| 1 teaspoon | Dark sesame oil |
DRESSING
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." <ellen@...> on Sep 10, 1998, converted by MM_Buster v2.0l.