Finalist: Alan Ragains, Honolulu, Hawaii
For a delightful side dish or a satisfying lunch, this salad is tops.
1 (20 ounce) container Firm Aloha Tofu
2 tablespoons white sesame seeds
1/4 cup vegetable oil
3 tablespoons lemon juice
1 1/2 tablespoons soy sauce
1 1/2 tablespoons white wine vinegar
3 cloves garlic, finely minced
2 teaspoons ginger, finely minced
1/2 pound Chinese peas
1/2 pound bean sprouts
Cut the Aloha Tofu into bite-size cubes. Allow to drain.
Put the sesame seeds in a small skillet and toast over a low heat until golden. In a large mixing bowl, combine the seeds, oil, lemon juice, soy sauce, vinegar, garlic and ginger. Add the Aloha Tofu, gently toss, and set aside to absorb the flavors.
Put Chinese peas and bean sprouts in a bowl and cover with boiling water. Blanch for 3 minutes.
Combine Aloha Tofu, vegetables, and dressing. Toss gently and serve.
Makes 4 servings.