Spicy Tofu Salad
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds | tofu |
|
| 1 | cup |
cucumbers
julienned |
|
| 1 | cup |
carrots
julienned |
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | small | iceberg lettuce |
*
|
| ½ | pound |
lima beans
lightly cooked |
|
| Topping | |||
| ⅓ | cup |
peanuts
chopped |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 5 | each |
hot chili peppers
green and red, chopped |
*
|
| Dressing | |||
| 1 ½ | tablespoons |
chili sauce
see recipe |
|
| 3 | tablespoons | soy sauce, tamari |
|
| 2 | teaspoons | sugar |
|
| ½ | cup | rice vinegar |
|
| ½ | cup | tofu |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Cut the tofu into cubes.
Drain in a colander.
Put the lettuce on the bottom of a shallow bowl or attractive serving dish.
Place the tofu in the centre and surround it with one mound each of cucumber, carrot, mushrooms and peanuts.
Refrigerate until chilled.
Combine the TOPPING ingredients in a blender or food processor and whip into a rough mixture.
Blend together the dressing ingredients At serving time, sprinkle the topping mixture over the salad then pour on the dressing.
Toss at the table.
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