Jan's tofu pea salad

Yield: 1 servings

Measure Ingredient
3 tablespoons Vegetable oil
3 tablespoons Lemon juice
2 tablespoons Liquid honey
2 teaspoons Soy sauce
2 teaspoons Ginger, fresh, minced
1 clove Garlic, minced
½ teaspoon Salt
pinch Pepper
1 pounds Asparagus (500g)
2 cups Peas (abt 2lb/1kg pea pods)
4 Carrots, peeled, cut into julienne strips (about 12oz/375g)
1 small Red pepper, cut into strips
6 ounces Tofu, firm (175g), cubed
1 tablespoon Sesame seeds, toasted


Cooking teacher Jan Main, whose book of recipes for those with lactose intolerance will be published by McMillan in early 1996, shares this nutrition-packed, tasty, main-dish salad. Main, who promises plenty of reipes based on tofu in her book ("It's a great low-fat source of protein and calcium") likes the silken tofu made by Mori-Nu and sold in Tetra-Paks at most health food stores and uses the firm kind for this recipe. A fan of peas, Main likes to stir them into basmati rice, to go with fish, or pureed in a sauce or soup. She also points out that , although fresh-from-the=field peas are great, "Peas are the best frozen vegetable you can butbecause they are picked and then flash-frozen at their peak. "When using frozen peas, she pours boiling water over them and lets them sit for a few minutes before using them.

In a small bowl, whisk together oil, lemon juice, honey, soy sauce, ginger, garlic, salt and pepper. In large saucepan of boiling, salted water, cook asparagus, peas and carrots, incovered, about 2 minutes or just until tender. Drain and refresh under cold water. In serving bowl, combine pea mixture, red pepper and tofu. Pour dressing over top and toss to coat. Sprinkle with sesame seeds. Makes about 6 servings.

From An Article: Peas Are Made To Please by Marion Kane (Food Editor) in Toronto Star, 31 May, 1995. Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 06-01-95

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