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TOOLS YOU WILL NEED: Pan to boil tofu, eggs & spinach, large bowl, knife for cutting, small bowl for dressing, small whisk to mix dressing, garlic masher.
INGREDIENTS:
 | 2 Pkg (28 oz ea) Tofu, drained, parboiled & cut into small blocks |
| 2 hard boiled eggs |
| 1 large tomato |
| 1 bunch spinach, parboiled & chopped into bite size pieces |
| 3 green onions, chopped |
CHINESE DRESSING:
| 3 Tbsp soy sauce |
| 1 Tbsp rice vinegar |
| 2 Tbsp sesame oil |
| 2 tsp oyster sauce, optional |
| 2 cloves garlic, crushed |
| Chinese chili bean paste to taste |
DIRECTIONS: Combine dressing ingredients mixing well. Cut eggs & tomatoes in 6-8 wedges. Put tofu, spinach, eggs & tomato in a large salad bowl, sprinkle green onions on top. Pour dressing over the salad & sprinkle with chow mein noodles.
SERVINGS: 6 TIME: 20 minutes
SERVING TIPS: Recipe is from House Inoichi Tofu using # 4 firmness. www.house-foods.com.
CHINESE SALAD