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Associate.com - Share Your Recipe!

Recipe Name: Asian Tofu Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
12 Ounce(s) Lowfat firm tofu
1/3 Cup(s) Red bell peppers, chopped
1/3 Cup(s) Scallions, chopped
1 Tablespoon(s) Fresh Parsley, chopped
2 Cloves garlic
2 Teaspoon(s) Fresh Ginger Root, grated
1/2 Teaspoon(s) Chili paste, or to taste
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Rice vinegar
1 Teaspoon(s) Dark sesame oil
Directions:
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: Tusk the salad in a pita
with watercress. Or serve it on rice crackers, or with roasted
vegetables. Recipe by: Moosewood Restaurant Lowfat Favorites Posted
to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Sep 10, 1998,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 25
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 307.5mg
Potassium: 133mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 1.1g
Protein: <1g


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