Spring Ginger Salad Recipe
This Spring Ginger Salad Yogurt-Carrot Soup serves as a perfect appetizer. This easy-to-make Spring Ginger Salad makes you yearning for more! Give it a try!
Summary
Ingredients
SALAD:
4 cups (960 ml) sliced bok choy, stem and leaves
2 tangerines, peeled & halved
2 large carrots, sliced diagonally
4 ox (120 g) bamboo shoots, rinsed and drained
4 tbs (60 ml) seasoned rice vinegar
1 tsp (5 ml) sesame oil
1 tsp (5 ml) minced garlic
2 tbs (30 ml) fresh ginger root
1 tsp (5 ml) fresh ground pepper
TOFU:
10 1/2-oz pkg Silken Extra-Firm Tofu, sliced and cubed
1 tsp (5 ml) sesame oil
Directions
Mix Salad ingredients and marinate overnight up to 2 days.
Sauté tofu in hot oil in nonstick wok or nonstick skillet.
Cook about 8-10 minutes or until dark golden color on both sides.
Cool on paper towel.
Drain off excess liquid from salad.
Add tofu to vegetables.
Sauté tofu in hot oil in nonstick wok or nonstick skillet.
Cook about 8-10 minutes or until dark golden color on both sides.
Cool on paper towel.
Drain off excess liquid from salad.
Add tofu to vegetables.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
