141. RAMAYANA’S Tofu salad


141. RAMAYANA’S Tofu salad

•1 teaspoon sweet chili sauce
•1/2 teaspoon grated fresh ginger root
•2 cloves garlic, crushed
•1 teaspoon dark soy sauce
•1 teaspoon sesame oil
•4-5 slice of tofu, drained and diced
•1 cup snow peas, trimmed
•2 small carrots, grated
•1 cup finely shredded red cabbage
•1 tablespoons chopped peanuts


•In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
•Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
•Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

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