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LOCATION: Recipes >> Vegetarian >> Tofu Egg Salad 01

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TOFU AND EGG SALAD

1/2 cake firm tofu
1 bunch scallions
2 large cloves garlic, minced fine
2 T tamari
2-3 T fresh lime juice
1 can miniature corn, sliced in half lengthwise
2 celery stalks
1 large roasted red bell pepper
2 boiled eggs
1 T plain Sambal olek chili paste

Roast the pepper, skin and seed. Slice into strips and set aside.
Marinate in a little olive oil (1 TBS.), balsamic vinegar and a
few basil and mint leaves (I realize that balsamic vinegar is not
Indochinese, this is my addition).

Cut tofu into small cubes (bite sized) and marinate with the
scallions, garlic, Sambal Olek chili paste, tamari and lime juice.
Marinate in the fridge for a few hours. Toss periodically.

Drain and set the marinade aside. In a non-stick pan heat a small
amount of oil and fry the tofu until brown on all sides.

Remove tofu and lightly saut the corn and celery. Add the tofu
and marinade and cook for about a minute.

Place steamed rice (jasmine goes great with this dish) in a bowl
and place some of the tofu and vegetables, over it. Place strips
of roasted pepper on top. Cut the egg into quarters and set on
top.

Garnish with finely chopped fresh coriander, mint, and a few roasted
chopped peanuts.

Serve with hot tea.

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