Tofu And Lettuce Salad With Chinese Influence
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| Lettuce | ||
| Tofu, cut into small cubes | ||
| Sunflower seeds | ||
| Pumpkin seeds | ||
| Purple onion, sliced | ||
| thinly | ||
| Soya sauce, I use tamari | ||
| Sesame oil | ||
| Crushed garlic | ||
| Fresh ginger, optional – | ||
| finely chopped | ||
| Water, dilute soya sauce if | ||
| it is very salty |
INSTRUCTIONS
Make sauce (enough to almost cover all tofu chunks in wok) and pour into wok (or any pan). Add tofu chunks and cook till almost all liquid absorbed stirring frequently so tofu does not stick. Add to all other ingredients and toss well. (I lightly toasted the seeds in the wok before I cooked the tofu.) Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 428
Calories From Fat: 222
Total Fat: 26.6g
Cholesterol: 0mg
Sodium: 42.7mg
Potassium: 698.5mg
Carbohydrates: 12.1g
Fiber: 2.6g
Sugar: 3.4g
Protein: 45.7g