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Tofu Vegetable Salad Recipe
|Soy sauce||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Soybean oil||2 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Green peppers||1⁄2 Pound|
|White onions||2 Small|
|Sesame seeds||2 Tablespoon|
Serving size: Complete recipe
Calories 856 Calories from Fat 461
% Daily Value*
Total Fat 53 g81.3%
Saturated Fat 8.1 g40.3%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 1752.4 mg73%
Total Carbohydrates 79 g26.2%
Dietary Fiber 19.3 g77.1%
Sugars 36.5 g
Protein 29 g57.2%
Vitamin A 97.3% Vitamin C 444.6%
Calcium 54.1% Iron 57%
*Based on a 2000 Calorie diet
Sprinkle with the pepper and mix well.
Marinate the tofu about 10 minutes, turning occasionally.
Score the tomatoes in a cross on the round end, dip in boiling water, skin them, remove the stem ends and cut into eighths, removing the seeds and liquid.
Quarter the green peppers, removing the stem ends, seeds and white membrane.
Briefly blanch in boiling water, then dip in cold water.
Cut horizontally into thin strips.
Peel, wash and cut the cucumbers into 1/2-inch cubes.
Slice the peeled onions into thin rings.
Empty all the vegetables into a bowl and pour the tofu marinade over them.
Mix the sesame seeds with the diced tofu.
Heat the remaining oil in a pan and saute the tofu with the sesame seeds about 10 minutes over medium heat, stirring frequently.
Mix the tofu with the vegetables.