Tofu and lettuce salad with chinese influence
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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) | ||
Directions
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.)
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.
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