It's Alive! Salad
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
