50 each snow peas, blanched

1 cup bean sprouts (250 ml)

1 cup tofu, cubed (250 ml)

2 tablespoons fresh ginger, crushed (30 ml)

1 cup cold water (250 ml)

2 tablespoons rice vinegar (30 ml)

1 tablespoon sesame oil (15 ml)

1 ½ teaspoons coarse salt, or to taste (7 ml)

¼ teaspoon black pepper, crushed, to taste. (1 ml)

Sesame seeds, optional, for garnish


1. Cut tofu into cubes and place in container with cold water. Add fresh crushed ginger and allow to marinate in refrigerator over night.

2. In a large mixing bowl combine rice vinegar, sesame oil, garlic, pepper and coarse salt until well blended.

3. Add blanched show peas, bean sprouts and marinated tofu to liquid and mix until well blended. Allow juices to combine for at least one hour before serving. Garnish with a sprinkle of sesame seeds and serve.

See more: Lunch, No Cook, Quick and Easy, Side, Vegetarian, Vegetables

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