Tofu And Lettuce Salad with Chinese Influence
Try this Tofu And Lettuce Salad with Chinese Influence recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
chinese
sesame
onion
garlic
ginger
lettuce
tofu
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- lettuce
- sauce
- sesame oil
- crushed garlic
- sunflower seeds
- pumpkin seeds
- tofu; (cut into small cubes)
- fresh ginger; (optional -
- purple onion; (sliced
- soya sauce; (i use tamari)
- water; (dilute soya sauce if
- Carbohydrate 18.47993125 g
- Cholesterol 0 mg
- Fat 22.24765625 g
- Fiber 8.00443746954203 g
- Protein 14.1475375 g
- Saturated Fat 2.33059125 g
- Serving Size 1 1 Serving (417g)
- Sodium 105.40125 mg
- Sugar 10.475493780458 g
- Trans Fat 2.18257875 g
- Calories 302 calories
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,
