Spicy thai tofu salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Black sesame seeds, toasted and crushed |
| 1 | teaspoon | Peanut or sesame oil |
| ¼ | cup | Rice vinegar |
| 1 | tablespoon | Tamari |
| 2 | teaspoons | Honey |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Fresh cilantro, minced |
| ¼ | teaspoon | Red pepper flakes |
| ¼ | pounds | Tofu steak; thinly sliced |
| ½ | cup | Fresh shiitake mushrooms (OR white button mushrooms) sliced |
| 1 | small | Red bell pepper sliced into thin strips |
| 1 | cup | Fresh sugar snap peas OR snow peas |
| ½ | cup | Green onion, sliced |
| ½ | pounds | Fresh spinach; washed, dried |
Directions
PREP TIME: 15 Minutes MARINATING TIME: 30 Minutes To make dressing, combine sesame seeds, oil, vinegar, tamari, honey, garlic, cilantro and red pepper flakes in a medium bowl, stirring until well-mixed. Add tofu, shiitake, red bell pepper, snow peas and green onions. Toss with dressing until coated. Let marinate in refrigerator 30 minutes.
Divide spinach between four plates. Top with marinated tofu and vegetables and serve.
Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Cholesterol: 0 Grams of Fiber: 5 Source: Delicious! - May/June 1993 Typed for you by Karen Mintzias