Asian tofu salad

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


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.

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