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Ingredientes
- 12 ounce Lowfat hard tofu
- 1/3 c. Red bell peppers, minced
- 1/3 c. Scallions, minced
- 1 Tbsp. Fresh parsley, minced
- 2 x Cloves garlic
- 2 tsp Fresh ginger root, grated
- 1/2 tsp Chili paste, or possibly to taste
- 2 Tbsp. Soy sauce
- 2 Tbsp. Rice vinegar
- 1 tsp Dark sesame oil
Direcciones
- Crumble the tofu using a wooden spoon or possibly fork. Whisk the dressing ingredients together. Add in the dressing and the peppers, onion, and parsley.
- Mix well. Serve at room temperature or possibly chilled.
- This salad will keep for 2-3 days.
- Serving suggestions: Tusk the salad in a pita with watercress. Or possibly serve it on rice crackers, or possibly with roasted vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 78 | |
| Calories from Fat 31 | 40% |
| Total Fat 3.49g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 490mg | 20% |
| Potassium 252mg | 7% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.98g | 1% |
| Protein 6.77g | 11% |
