Asian Tofu And Sprout Salad


1/2 pound firm tofu, cut into 1/2-inch cubes
4 1/2 tablespoons tamari
3 tablespoons toasted sesame oil
1/2 cup Szechwan sauce
3 tablespoons brown rice vinegar
1 tablespoon sugar
1/4 pound pea green sprouts
1/4 pound sunflower sprouts
1 cup mung bean sprouts
6 large button mushrooms, sliced
4 green onions, thinly sliced1 cup grated carrots


This Vibrant And Refreshing Salad Gets Its Name From The Pea Green, Sunflower And Mung Bean Sprouts That Are Main Ingredients. Toss It In The Dressing Just Before Serving So That The Sprouts Stay Crisp.

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