Asian Tofu Salad

Dressing:
2 cloves garlic
2 tsp fresh ginger root grated
1/2 tsp chili paste or to taste
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp dark sesame oil

12 oz low fat firm tofu
1/3 cup red bell peppers, chopped
1/3 cup scallions, chopped
1 tbsp fresh parsley, chopped

Whisk the dressing ingredients together.

Crumble the tofu using a wooden spoon or fork. Add the dressing, peppers, onion, and parsley. Mix well.

Serve at room temperature or chilled.

This salad will keep for 2-3 days in the refrigerator.

Serving suggestions:
Tuck the salad in a pita with watercress, or serve it on rice crackers, or with roasted vegetables.