Chilled Tofu with Bean Sprouts
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Chilled Tofu with Bean
Sprouts April, 2000  Prep
time: 5 minutes Cooking time: 1 minute1/2 pound fresh mung bean sprouts Dressing: 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon chile garlic sauce 2 teaspoons honey 1 package (16 ounces) soft tofu, drained 1 teaspoon toasted white sesame seeds 1/2 teaspoon black sesame seeds 1/4 cup chopped toasted walnuts 1. Parboil mung bean sprouts in a pot of boiling water for 1 minute. Drain, rinse with cold water, and drain again. Remove to a serving plate, cover and chill. 2. Combine dressing ingredients in a bowl and set aside. 3. Cut tofu into 1/2-inch cubes. Place over chilled mung bean sprouts. Drizzle dressing over tofu and garnish with sesame seeds and walnuts. Photography by Rita Maas Calories 127,Fat 8,Perfat 56,Cholesterol 0,Carbo 7,Protein 8,Fiber N/A,Sodium N/A |
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