Rated 5.0 stars by 1 users
Salad
Asian
2 - 4 servings
15 minutes
2 minutes
1 package organic firm tofu, about ¾ pound
2 medium organic carrots, peeled and cut into ¼ inch cubes
1 Japanese cucumber, cut into ¼ inch cubes
1½ tablespoons soy sauce
1 teaspoon sesame oil
1½ teaspoons sugar
2 teaspoons vinegar
1 tablespoon soup stock
½ teaspoon hot sauce
Cook carrots in boiling water for 2 minutes. Drain and set aside to cool.
Combine dressing ingredients in a bowl and blend well.
Place the carrots, tofu, and cucumber in separate bowls.
Add one-third of the dressing to each bowl and mix well.
To serve, arrange the carrots in a circle in the center of a serving plate.
Divide portions of the cucumber and tofu in half and place alternately around the carrots.
Leave a comment