Thai Tofu Salad

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* Exported from MasterCook *

 

Thai Tofu Salad

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 ounces rice vermicelli or thin rice noodles

2 pounds prepared Breast of Tofu or a commercial

savory marinated or baked tofu -- cut into slivers

1 peeled cucumber -- cut into thin strips about 2 to 3

inches long

1 1/2 large red bell peppers -- seeded and cut into thin strips

1/3 cup chopped fresh mint, basil, or cilantro

Dressing:

6 tablespoons light soy sauce

4 1/2 tablespoons fresh lime juice

3 tablespoons unbleached sugar

1 1/2 tablespoons minced fresh ginger

1 1/2 tablespoons minced pickled jalapeno pepper

1 large garlic clove -- crushed

 

In a large bowl, cover the rice vermicelli with boiling water. Let stand stand

for 3 minutes, or until softened, then drain and rinse well. Combine the

vermicelli in the bowl with the tofu, cucumber, bell pepper, and fresh herbs.

 

Whisk the dressing ingrediennts together, and pour over the salad. Toss well.

Serve at room temperature on a platter decorated wth fresh mint, basil, and/or

cilantro.

 

Description:

" This makes a great hot-weather main dish all on its own. It's so

easy to throw together and can be made ahead of time. "

 

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Per Serving (excluding unknown items): 26 Calories; trace Fat (4.0% calories

from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 606mg

Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0