nutritional information

Per Serving:

  • Calories: 185
  • Protein: 10 g
  • Total Fat: 8 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 15 g
  • Cholesterol: 0 mg
  • Sodium: 759 mg
  • Fiber: 1 g
  • Sugar: 10 g
Vegan

Chilled Tofu Salad with Ginger, Green Onions, Asparagus, and Sesame

Serves 4

30 minutes or fewer

The combination of cool, custardy tofu with a tart sesame vinaigrette makes for a refreshing low-fat lunch. Feel free to substitute other diced steamed vegetables, such as zucchini, snap peas, or green beans, for the asparagus.
Vinaigrette
  • 4 Tbs. low-sodium soy sauce
  • 3 Tbs. mirin
  • 2 Tbs. seasoned rice vinegar
  • ½ tsp. toasted sesame oil
  • ¼ tsp. chili oil
Tofu Salad
  • 12 oz. asparagus, trimmed
  • 20 oz. silken tofu, drained and cut into 2-inch squares (8 squares total)
  • 2 green onions, minced (¼ cup)
  • 2 tsp. grated ginger
  • 3 Tbs. toasted sesame seeds

1. To make Vinaigrette: Combine all ingredients in small bowl, and stir to combine. Set aside.

2. To make Tofu Salad: Place asparagus in microwave-safe dish with ¼ cup water; cook on high 45 to 60 seconds, or until crisp-tender. Rinse asparagus under cold water, drain, and wrap in paper towels to dry. Slice into ¼-inch coins. Divide asparagus among 4 shallow bowls.

3. Center 2 pieces tofu atop asparagus on each bowl. Mound green onions and ginger atop tofu, and sprinkle sesame seeds over each dish. Drizzle 2 Tbs. Vinaigrette around tofu, and serve.

July/August 2008 p.37

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comments

What is marin?

maryqueyja@bellsouth.net - 2009-05-19 09:29:04