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Recipe Detail

CHINESE UNCHICKEN SALAD

  • Author: Copyright Marie Oser 2000, "More Soy of Cooking"
  • Servings: 4 servings of 1-1/2 cups each
  • Calories per Serving: 130
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CHINESE UNCHICKEN SALAD

Ingredients:

  • 1 package Morinaga Silken Tofu - Extra Firm, frozen and defrosted


    Marinade:

    1/2 cup vegetarian chicken broth, boiling

    1 Tbsp. low sodium soy sauce

    1/2 Tbsp. red wine vinegar

    1-1/2 tsp. granulated garlic


    Salad:

    2 cups loosely packed shredded cabbage

    1/2 cup Mandarin orange sections, drained

    1/2 each red and yellow bell pepper, sliced into thin strips

    1/3 cup frozen green peas, cooked

    1/2 cup water chestnuts, drained

    2 Tbsp. chopped fresh cilantro


    Dressing:

    3 Tbsp. rice vinegar

    2 Tbsp. lite sodium soy sauce

    1 Tbsp. sesame oil

    1/2 tsp. ground ginger

    1 clove garlic, minced

    2 Tbsp. thinly sliced scallions

Preparation:

Tear defrosted tofu into unequal pieces and place in a non-reactive bowl. Combine the marinade ingredients in a small liquid measuring cup and pour over defrosted tofu. Cover and refrigerate up to 3 hours.

Drain tofu and return to microwave safe bowl. Cover and cook on full power for 3 minutes, drain thoroughly, pressing gently, and set aside.

Place salad ingredients, except tofu, in a medium bowl and set aside.

Using a wire whisk, mix together the dressing ingredients in a small liquid measuring cup, and set aside.

Toss salad ingredients, top with tofu and cilantro, pour dressing over all and serve immediately.

Nutrition Information:

Calories (130), Fat (5g), Carbohydrates (15g), Sodium (631mg), Cholesterol (0mg), Protein (9g)

Comments:

When Silken Extra Firm Tofu is sliced, frozen and defrosted, it mimics the texture of cooked poultry.

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