Recipe by Jamie
"This is an odd combination of ingredients, but ends up being a cool, refreshing, and healthy salad. I learned the recipe from my sister, who never used measurements, so measure according to your taste, and use whatever veggies you like."
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firm tofu, crumbled
cucumber, cleaned and diced
green onions, chopped
1 (2 ounce) can
chopped black olives
Dijon-style prepared mustard
Uh. I haven't tried this recipe, but as a Japanese American who has also lived in Japan for 6 years, I know teriyaki sauce and I know tofu. This recipe sounds gross. Teriyaki sauce does not make a good salad dressing, especially mixed with mustard, and especially store-bought teriyaki sauce that is chock full of lovely corn syrup. For a dressing rice vinegar mixed with a bit of soy sauce. For salad, try silken tofu, it is much better uncooked than the firm kind. Cube it instead of crumbling
I guess I should have read the other review. I made it, and it was not good. We didn't save the leftovers.
Olives don't belong, and recipe belongs as a stir fry. I'd add fresh Ginger, delete cucumbers, replace Dijon mustard with red chili paste, use 1/2cup fresh peas , add snow peas and bean sprouts, oh yes...replace teriyaki with soy sauce and a dash of rice vinegar...all stir fried in peanut oil.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu Veggie Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 53
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