Tofu and Vegetable Salad Recipe
Ingredients
| Tofu | 16 Ounce | |
| Fennel bulb | 1 | |
| Green bell pepper | 1 To taste | |
| Red bell pepper | 1 To taste | |
| Stalk celery | 4 | |
| Red onion | 1/2 | |
| Salad oil | 1 Cup (16 tbs) (Marinade:) | |
| Red wine vinegar | 1/3 Cup (16 tbs) (Marinade:) | |
| Water | 1/3 Cup (16 tbs) (Marinade:) | |
| Soy sauce | 2 Tablespoon (Marinade:) | |
| Lime juice | 1 Teaspoon (Marinade:) | |
| Garlic salt | 1/2 Teaspoon (Marinade:) | |
| Ginger | 1/2 Teaspoon (Marinade:) | |
| Fennel seed | 1 Teaspoon (Marinade:) |
Directions
1. Cut fennel bulb, peppers, celery and onion into match-stick sized pieces.
2. Cut tofu into bite size cubes. Place tofu and vegetables in a glass bowl.
3. Whisk together all the marinate ingredients. Pour over vegetables & tofu, toss. Marinate in refrigerator for 24 hours or at least over night. Serve.
2. Cut tofu into bite size cubes. Place tofu and vegetables in a glass bowl.
3. Whisk together all the marinate ingredients. Pour over vegetables & tofu, toss. Marinate in refrigerator for 24 hours or at least over night. Serve.
Chef
