Recipe - Asian Vegetable Stock

12 ounce Lowfat firm tofu
1/3 cup Red bell peppers; chopped
1/3 cup Scallions; chopped
1 tablespoon Fresh parsley; chopped

DRESSING
2 Cloves garlic
2 teaspoon Fresh ginger root; grated
One half teaspoon Chili paste; or to taste
2 tablespoon Soy sauce
2 tablespoon Rice vinegar
1 teaspoon Dark sesame oil

Crumble the tofu using a wooden spoon or fork. Whisk the dressing
ingredients together. Add the dressing and the peppers, onion, and parsley.
Mix well. Serve at room temperature or chilled.

This salad will keep for 23 days.

Serving suggestions: Tusk the salad in a pita with watercress. Or serve it
on rice crackers, or with roasted vegetables.

Recipe by: Moosewood Restaurant Lowfat Favorites

Posted to EATLF Digest by "Ellen C." ellen@elekta.com on Sep 10, 1998,
converted by MM_Buster v2.0l.