Ingredients
12 ounce Lowfat firm tofu
⅓ cup Red bell peppers; chopped
⅓ cup Scallions; chopped
1 tablespoon Fresh parsley; chopped
2 Cloves garlic
2 teaspoon Fresh ginger root; grated
½ teaspoon Chili paste; or to taste
2 tablespoon Soy sauce
2 tablespoon Rice vinegar
1 teaspoon Dark sesame oil
Preparation
DRESSING 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.
