| 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
SAUCE
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.)
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