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Teriyaki Tofu Bean Salad
1/2 cup shoyu
1/4 cup sugar
1/2 tsp ginger, minced
2 tsp Dijon mustard
1 Tbsp garlic, sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp white pepper
1/2 tsp sugar
1/2 tsp pepper flakes
1 Tbsp goma seeds (white or black sesame seeds)
2 cups shiitake mushrooms, sliced
1 tomato, seeded & sliced
15 oz can garbanzo beans
1 green pepper, diced
1/4 cup onions, diced
1 tsp cilantro, chopped
2 tsp fresh ginger root, minced
white pepper to taste
mixed greens (romaine, iceberg, arugula, red leaf lettuce, etc)
1 lb firm tofu, cut into cubes and fried
3 Tbsp honey almonds (canned prepared), chopped for garnish
sliced cucumbers for garnish
Combine in mixing bowl mushrooms, tomato, beans, green pepper,
onions, cilantro, ginger and pepper. Combine vinaigrette with bean
mixture. Place on top of a bed of mixed island greens and fried
tofu. Garnish with cucumbers and honey almonds.
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Tofu Bean Salad