[onlypaid]
by Chef White Lily
Summary: A simple vegetarian dish packed with protein
Cooking time (duration): 15 minutes
Number of servings (yield): 1
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Ingredients
Salad:
- 3 cups water
- 1 block firm tofu
- 1 cucumber, peeled
- 1/2 red bell pepper
- 3″ piece of ginger root, peeled
Dressing:
- 4 tsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. vinegar
- 1/2 tsp. sugar
- a pinch of salt
- 1 tbsp. olive oil
Instructions
- Boil water in a medium pot.
- Cut tofu lengthwise into thin slices, then cut slices into thin strips.
- Cut cucumber, red pepper, and ginger into 2- to 3-inch strips.
- Place tofu and ginger strips into a metal colander, and place the colander on top of an empty pot.
- Slowly pour pot of boiling water over strips to rinse them, letting the water collect in the pot beneath the colander.
- Dispose of 2 cups of the water, and leave 1 cup of water in the pot.
- Set aside and let strips cool for 1 to 2 minutes.
- Transfer tofu and ginger to a large dish. Add cucumber and red pepper strips.
- In a small bowl, mix soy sauce, sesame oil, vinegar, sugar, salt, olive oil.
- Spoon this mixture over the tofu and vegetable strips.
- Toss with tongs to distribute dressing evenly throughout the salad.
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