Asian Veggie "Cool" Salad Recipe

1 pkg extra firm tofu, cubed
1 Tsp ground ginger (or minced fresh ginger)
1 Tsp ground garlic (or minced fresh garlic)

2-3 cups fresh bean sprouts
1 C chopped fresh spinach
1 C chopped bok choy (leaves & stalks)
3/4 C halved, sliced cucumber
1/4 C chopped onion
1/2 celery stick, chopped
1 avocado, cubed

Juice from 1 small lime
1/4 C apple cider vinegar
3 Tbsp basalmic vinegar
Olive, sesame, or other oil
1/4 C Bragg's Liquid Aminos (or soy sauce)
sprinkle of raw unhulled sesame seeds

Cube tofu and fry in a little oil with garlic and ginger till light brown. While that cooks (stir occasionally so it does not stick or burn) prepare the salad, cutting/chopping all veggies and putting into a very large bowl. Top with lime juice, and both vinegars, 1 Tbsp oil, but save out the Bragg's liquid amino acids till last. When tofu is done, immediately put on top of the salad and drizzle liquid aminos on top of all of it to cool it and provide flavor. Top with sesame seeds. Mix all ingredients well and serve right away.


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