Daikon Radish and Rice Sticks Salad

1 16oz Tub of Extra Firm Tofu, Cut Lengthwise into 4 3/4 inch Slices
1/3 c Soy Sauce Plus 1 tbsp
3 tbsp Sesame Oil
Vegetable Oil Spray
4 oz Rice Sticks (may substitute cellophane noodles)
1 tbsp Rice Wine Vinegar
1/2 tsp Sugar
1 Small Daikon Radish (about 1/3 lb), Peeled and Cut into Julienne Slices
1 Carrot, Peeled and Cut into Julienne Slices
1 Yellow Bell Pepper, Cut into Julienne Slices
6 c Thinly Sliced Bok Choy (about 1 lb)
2 Scallions, White and Light Green Parts, Thinly Sliced
1 tbsp Toasted Black Sesame Seeds

1. Preheat oven to 450 F
2. Marinate tofu slices in 1 tbsp soy sauce and 1 tbsp sesame oil for 30 minutes, turning occasionally to coat evenly.
3. Spray cooking sheet with vegetable spray. Bake tofu slices for 30 minutes, turning once after 15 minutes to insure even browning.
4. While tofu is baking, bring a large pot of water to a boil. Boil rice sticks for 3 minuets (or according to pkg. directions), drain and chop into 3 inch pieces.
5. Make dressing by whisking together remaining soy sauce, oil, vinegar, and sugar. Toss rice sticks in dressing.
6. Cut baked tofu slices into 1 inch cubes and toss with vegetables and rice sticks. Garnish with toasted sesame seeds and serve.

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org