Tofu Kidney Beans Salad Japanese cooking recipe

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Tag : Banana, Pudding

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1 (20 ounce) package firm tofu, cubed 3/4 inch, drained
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can garbanzo beans, rinsed and drained
1 japanese cucumber, cubed 3/4 inch
1/2 onion, sliced
2 stalks green onions, cut 1/2 inch lengths
1/2 cup sugar
1/2 cup soy sauce
1/2 cup rice vinegar, Japanese or cider vinegar
2 fresh garlic cloves, minced
1 teaspoon sesame seed oil
1 teaspoon wine vinegar (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili pepper (optional)

1Combine salad ingredients.
2Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary.
3Pour over salad.
4Chill at lease 6 to 8 hours.
5Toss before serving.

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