Fall

Chinese Tofu Salad

July 28, 2013
Author Notes

Light, sweet and spicy - the perfect addition to any picnic! —Janet Hudson

  • Serves 4-6
Ingredients
  • 1 10 oz firm tofu, cubed
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, sliced
  • 1/4 red bell pepper, sliced
  • 1 cup shredded cabbage
  • 1 handful fresh bean sprouts
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon fresh cilantro, minced
  • 1/4 cup chopped peanuts
  • 3 tablespoons Braggs Liquid Aminos
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame Oil
In This Recipe
Directions
  1. Put the tofu, scallions, bell pepper, cabbage, bean sprouts in a bowl. Combine the garlic, ginger, cilantro, aminos, and sesame oil and vinegar. Whisk together. Pour over tofu. Marinade in frig overnight or 8 hours. Toss right before serving and sprinkle with sesame and peanuts. Yum.

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