A meal in itself!
|1||red leaf lettuce|
|1 c||snow peas|
|1 1⁄2 c||bean sprouts|
|8 oz||baked tofu (packaged)|
|1 T||balsamic vinegar|
|1 t||sesame oil|
|1⁄4 t||chili paste|
|1⁄2 c||salad dressing|
Wash and tear lettuce into bite-size pieces. Dry thoroughly and place in a large salad bowl.
Trim tips from snow peas and cut on a diagonal into 1 inch slices. Peel cucumber and julienne into 1 or 2 inch long slices. Cut red pepper in half, remove seeds and pith, then cut into thin slices and cut slices diagonally into thirds. Rinse and drain bean sprouts. Julienne carrots, then blanch them by submerging them in boiling water for 3-4 minutes. Rinse with cold water and drain.
Add the snow peas, cucumber, red pepper, bean sprouts, and carrots to the salad bowl. Cut tofu into quarters, then slice, and cut crosswise into bite-size pieces. Place in a bowl.
In a small bowl, stir together vinegar, soy sauce, sesame oil, and chili paste. Pour over tofu and toss.
Add tofu mixture to the center of the salad just before serving. Serve with salad dressing of your choice, on the side or drizzled on top.