It's Alive! Salad
  • 1/2 pound firm tofu, cut into 1/2-inch cubes
  • 11/2 TB tamari
  • Dressing
  • 3 TB toasted sesame oil
  • 3 TB tamari
  • 1 TB sugar
  • 1/2 cup Szechwan sauce
  • 3 TB brown rice vinegar
  • Salad
  • 1/4 lb pea green sprouts
  • 1/4 lb sunflower sprouts
  • 1 cup mung bean sprouts
  • 6 large button mushrooms, sliced
  • 4 scallions, sliced diagonally
  • 1 cup grated carrots
  1. Preheat the oven to 400°F. Gently toss the diced tofu with the 11/2 tablespoons tamari. Lay the tofu in a single layer on a foil-lined baking sheet. Bake the tofu for about 20 minutes, or until lightly golden. Transfer to a bowl and chill completely.
  2. To prepare the sesame-tamari dressing: In a mixing bowl, combine the sesame oil, Szechwan sauce, 3 tablespoons tamari, brown rice vinegar and sugar with a wire whisk.
  3. To prepare the salad: Gently mix the sprouts, mushrooms, scallions, carrots and tofu. Toss the salad with the dressing just before serving. Serve immediately.