Asian Tofu Salad
16 oz. firm tofu, drained and cut into cubes
1 red bell pepper, julienned
1 green bell pepper, julienned
1 orange bell pepper, julienned
2 stalks of scallions, sliced diagonally
a handful of cilantro, finely chopped
1 1/2 cups of Chinese cabbage, shredded
1/2 cup peanut oil
2 tbsps sweet chili sauce
2 tbsps lime juice
1/2 tsp sesame oil
1 tbsp soy sauce
1 garlic clove, crushed, finely chopped
2 tbsps fresh ginger, grated1. Combine all vegetables in a bowl.
2. For the dressing, combine sweet chili sauce, lime juice, sesame oil, soy sauce, garlic and ginger. Whisk in half of the peanut oil and pour over vegetables. Toss to coat.
3. Heat remaining peanut oil in a frying pan. Cook the tofu until golden with a crispy edge, about 3 minutes each side. Remove from pan and set aside. When cool, add to the bowl of vegetables. Toss lightly.
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