Guest guest Posted May 30, 2000 Report Share Posted May 30, 2000 To make it simplier, you can skip the part about blanching the bean sprouts. Tofu Salad Vegan Preparation: 15 - 30 minutes Serves 4 1 lb firm tofu 1 ½ c. bean sprouts ½ c. pineapple, cubed ½ c. carrots, julienned ¼ c. celery, julienned 1 small tomato, sliced ¼ fresh coriander, chopped 4 tsp tamari or light soy sauce 4 tsp lemon juice ½ tsp palm sugar 1 thai chili pepper (optional) 1.Cut tofu into strips. 2.Heat a non-stick frying pan and brown tofu strips. 3.Meanwhile, blanch bean sprouts in boiling water for 30 seconds (optional). 4.Toss together fried tofu, bean sprouts, pineapple, celery, carrot, tomato and coriander. 5.In a small jar, mix together tamari, lemon juice, palm sugar and thai chili. Cap jar and shake well. 6.Toss dressing with the salad ingredients. 7.Serve immediately. To make this a hearty meal, serve over a plate of grains like couscous, bulghur, millet or quinoa. -- Amanda's Kitchen Vegetarianism with a Canadian angle Webpage: http://www.colba.net/~ajstrong Subscribe to the monthly newsletter: Amandas_Kitchen- Quote Link to comment Share on other sites More sharing options...
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