March 12, 2010



Asian Tofu Salad


tablespoon sweet chili sauce

1/2 teaspoon grated fresh ginger


2 cloves garlic, crushed

tablespoon dark soy sauce

1 tablespoon fish sauce (optional, but HIGHLY


1 tablespoon sesame oil
1 tablespoon fresh squeezed lime juice
1/2 (16 ounce) package

extra-firm tofu, drained and diced into ½ inch cubes

1 cup snow

peas, trimmed of the stemmy bits

2 small carrots, grated

"margin: 0in 0in 0pt">1 cup finely shredded red (or green) cabbage

½ cup bean sprouts, rinsed well
3 tablespoons chopped


2 tablespoons chopped roasted unsalted peanuts

"margin: 0in 0in 0pt"> 

In a large bowl, mix

the chili sauce, ginger, garlic, soy and fish sauces, lime juice, and sesame oil. Place tofu in the mixture, and

marinate for at least 1 hour in the refrigerator.


"text-indent: 0.5in; margin: 0in 0in 0pt">Bring a pot of water to a boil. Immerse the snow peas in the boiling

water for 1 to 2 minutes, just to blanch them a bit for a bright al dente crunch. Then immerse the snow pea pods

in a bowl of cold ice water to halt the cooking process. Drain, and set aside.

Finally, toss the peas, carrots, cabbage, cilantro, and peanuts together with the

tofu and marinade and serve.


"margin: 0in 0in 0pt">Curried Tofu Salad Pita Pockets

3 tablespoons lowfat mayonnaise or Veganaise (or even substitute

plain yogurt)
1 teaspoon dijon mustard
1/2 teaspoon turmeric powder
1/2 teaspoon yellow curry

8 ounces firm tofu, well drained and crumbled with a fork or fingers
1/3 cup shredded


1/3 cup finely sliced celery
1/3 cup finely chopped red bell pepper
1 tablespoon red onion, finely minced, or 2 tablespoons chopped

green onions

2 tablespoons finely chopped parsley

"margin: 0in 0in 0pt">Squeeze of fresh lime juice
salt and fresh ground black pepper, to taste
2 large

whole-wheat pita breads, cut in half

Lettuce leaves or finely chopped

green cabbage, plus tomato or cucumber for garnish


In a bowl, combine the mayo, mustard, turmeric, curry powder and lime. Gently stir in the tofu,

carrots, red pepper, celery and onion. Add salt and pepper to taste and toss to combine. Chill. Spoon into pita

pockets and serve topped with the lettuce, tomato, and




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