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Salad: Asian Tofu Salad

Source of Recipe

Moosewood Restaurant Lowfat Favorites


List of Ingredients

12 ounces lowfat firm tofu
1/3 cup red bell peppers chopped
1/3 cup scallions chopped
1 tablespoon fresh parsley chopped

Dressing:
2 cloves garlic
2 teaspoons fresh ginger root grated
1/2 teaspoon chili paste or to taste
2 tablespoons soy sauce, low sodium
2 tablespoons rice vinegar
1 teaspoon dark sesame oil


Recipe

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.