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Kosher recipe: Tofu Salad
Published: 03/27/2009 by Chef Mendy
Serves 4 - Prep time: 15 minutes INGREDIENTS 1 tablespoon sweet chili sauce 1/2 teaspoon grated fresh ginger root 2 cloves garlic, crushed 1 tablespoon dark soy sauce 1 tablespoon sesame oil 1/2 (16 ounce) package extra-firm tofu, drained and diced 1 cup snow peas, trimmed 2 small carrots, grated 1 cup finely shredded red cabbage 2 tablespoons chopped peanuts DIRECTIONS 1) In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator. 2) Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside. 3) Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve. Total time: 1 hour 20 minutes Live Eat Be Happy MB
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