More Great Recipes: Salad

It's Alive! Salad


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 pound firm tofu, cut into 1/2-inch cubes
11/2 TB tamari

Dressing
3 TB toasted sesame oil
3 TB tamari
1 TB sugar
1/2 cup Szechwan sauce
3 TB brown rice vinegar

Salad
1/4 lb pea green sprouts
1/4 lb sunflower sprouts
1 cup mung bean sprouts
6 large button mushrooms, sliced
4 scallions, sliced diagonally
1 cup grated carrots


Preheat the oven to 400°F. Gently toss the diced tofu with the 11/2 tablespoons tamari. Lay the tofu in a single layer on a foil-lined baking sheet. Bake the tofu for about 20 minutes, or until lightly golden. Transfer to a bowl and chill completely.


To prepare the sesame-tamari dressing: In a mixing bowl, combine the sesame oil, Szechwan sauce, 3 tablespoons tamari, brown rice vinegar and sugar with a wire whisk.


To prepare the salad: Gently mix the sprouts, mushrooms, scallions, carrots and tofu. Toss the salad with the dressing just before serving. Serve immediately.


Pairs Well With


Notes

This sounds brilliant. I'm always on the hunt for healthy recipes, so thanks much for adding this one!

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