Looking for a way to mix weekly menus? This refreshing, light, and aromatic Chinese vegetable salad is perfect for a quick and healthy summer dinner.

Chinese tofu salad-four servings

raw material:
• 14 ounces.Firm tofu
• Canola oil (optional)
• 4 teaspoons sesame oil
• 2 cloves minced garlic
• 2 tablespoons rice vinegar
• ½ tablespoon chili sauce
• 2 teaspoons low-sodium soy sauce
• ½ teaspoon salt
• ½ teaspoon sugar
• 1.5 cups carrots, peeled and chopped
• 1/3 cucumber, cut into strips
• ½ large red bell pepper, cut into strips
• 4 oz.Chestnuts, chopped and drained
• 3 tablespoons cilantro, chopped

direction:

1. Wash and prepare raw vegetables on a large cutting board.

2. Drain the packaging of the excess hard tofu, transfer it to a large cutting board, and then use a paper towel to absorb the moisture in the tofu. Cut into cubes. Heat 1?2 tablespoon canola oil in a large pot and brown tofu cubes.

3. In a large bowl, mix the chopped garlic and sesame oil; heat in the microwave for 30 seconds to soften the garlic.

4. Add rice vinegar, chili sauce, soy sauce, salt and sugar to the garlic/sesame oil mixture.

5. Add the prepared vegetables to the sauce, mix well and coat it; add tofu to the vegetables and mix carefully. Cool and serve.

Nutritional information (total):
Calories: 183
Fat: 11 grams
Saturated fat: 1 g
Carbohydrates: 11 grams
Sugar: 5 grams
Fiber: 3 grams
Protein: 10 grams
Sodium: 410mg

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