Tofu and Pea Sprouts Salad

  • Yield 4 servings

Use a combination of sunflower and sweet pea greens for this salad. If you want to go all out, add an equal quantity of buckwheat greens.


Marinated Tofu:
1 pound firm tofu, cut lengthwise into 1/2-inch-thick slices
1 tablespoon low-sodium tamari or soy sauce
2 teaspoons grated ginger root
2 garlic cloves, ,minced
2 teaspoons Asian sesame oil
1 teaspoon rice vinegar
Salad Mixture:
2 cups loose-packed sweet pea greens*
2 cups loose-packed sunflower greens*
1 cup sliced mushrooms
3 scallions, thinly sliced
2 teaspoons low-sodium tamari or soy sauce
1 teaspoon dark roasted Asian sesame oil
1 teaspoon hot chili paste
1 teaspoon rice vinegar
1 teaspoon brown sugar


  1. To make Marinated Tofu: Place tofu in a single layer in a nonreactive dish. Combine remaining ingredients and pour over tofu. Cover and refrigerate for 30 minutes or overnight.
  2. Preheat broiler. Place tofu steaks on a broiler pan and broil approximately 2 inches from the heating element 4 to 5 minutes. Turn tofu over and continue cooking 4 to 5 minutes or until golden. Cool and dice into bite size pieces. Set aside. To make Salad Mixture: Toss all ingredients, including diced Marinated Tofu, in a large nonreactive bowl; serve immediately.
*These early greens are available in produce sections of natural food stores and some supermarkets.



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