Tofu and Pea Sprouts Salad

  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 215
  • Fat 12g
  • Cholesterol 0mg
  • Sodium 188mg
  • Carbohydrate 11g
  • Protein 20g