|
|
Preparation time
15 minutes
Total time:
25 minutes
|
Ingredients
-
5 mL (1 tsp) jarred minced garlic
-
15 mL (1 tbsp) jarred minced ginger
-
45 mL (3 tbsp) balsamic vinegar
-
45 mL (3 tbsp) olive oil
-
30 mL (2 tbsp) maple syrup
-
15 mL (1 tbsp) canola oil
-
1 block (454 g) firm tofu, cut into strips
-
1/2 yellow bell pepper, cut into strips
-
1/2 red bell pepper, cut into strips
-
250 mL (1 cup) snow peas
-
250 mL (1 cup) fresh pineapple chunks
-
1 pkg (142 g) (6 cups) spring mix
-
to taste salt
-
to taste pepper
|
Directions
-
In a bowl, combine garlic, ginger, vinegar, oil and maple syrup. Set aside.
-
In a wok, heat canola oil over high heat and cook tofu for approximately 5 minutes or until golden. Add peppers, snow peas, pineapple, and a quarter of the vinaigrette.
-
Continue cooking for 5 minutes or until peppers are tender but still crisp.
-
Divide spring mix among 4 plates and add tofu topping. Drizzle salad with remaining vinaigrette. Season with salt and pepper to taste.
|
|