Asian tofu salad

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.



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