12 oz lowfat firm tofu
1/3 c red bell peppers; chopped
1/3 c scallions; chopped
1 tb fresh parsley; chopped
2 cloves garlic
2 ts fresh ginger root; grated
1/2 ts chili paste; or to taste
2 tb soy sauce
2 tb rice vinegar
1 ts 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: Stuff the salad in a pita with watercress. Or serve it on rice crackers, or with roasted vegetables.