Asian Tofu Salad
1 cake firm tofu
1/2 cup red bell peppers; chopped
1/3 cup scallions; chopped
1 tablespoon fresh parsley; chopped
2 cloves garlic
2 teaspoon fresh ginger root; grated
1/2 teaspoon chili paste; or to taste (I use twice that amount)
2 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
Mix dressing ingredients together in small bowl
Crumble the tofu using a fork or hands (I'm all for playing with my food). Add the dressing and the peppers, scallions, and parsley. Mix well. Serve at room temperature or chilled.
This is good as is but would also be good scooped on a salad or in a ww pita in Phase II. I've never been a raw tofu fan but really liked this.
Baby steps, losing the holiday excess first.
Maintaining 48 lb loss since 2008, working off regain to a sensible maintenance level. 60+ lbs and counting!