Bean Curd Salad With Peanuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 4 | Squares fresh tofu [about 1 | |
| pound] | ||
| 1 | t | Fresh ginger root, minced |
| 3 | T | Scallions, chopped |
| 3 | T | Coriander leaves, chopped |
| 2 | T | Sesame oil |
| 1 | ds | Tabasco sauce |
| 1 | T | Dry sherry |
| 1 | T | Low sodium soy sauce |
| 1/2 | t | Sugar |
| 3 | T | Peanuts, dry-roasted |
INSTRUCTIONS
Cut tofu into 1/4-inch cubes and place in a medium bowl. Sprinkle remaining ingredients except peanuts over the tofu. With your fingers toss lightly to blend. Mound the salad on plates with lettuce, tomato, and cucumber. Sprinkle with peanuts for garnish. NOTE: More coriander, scallions, and/or chopped parsley can be added to the salad or as a garnish. REG1 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Great Meals In Minutes Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 146
Total Fat: 17.1g
Cholesterol: 0mg
Sodium: 145.9mg
Potassium: 263.3mg
Carbohydrates: 7.2g
Fiber: 2.7g
Sugar: 1.5g
Protein: 13.5g