Tofu Salad 2
1 block tofu 1 1/2 lbs fresh spinach leaves 1 pkg (16 oz) bean sprouts 1/2 cup rice vinegar 1/2 cup soy sauce minced garlic to taste
1. Dice tofu into bite-sized pieces.
2. Wash spinach thoroughly and tear into bite-sized pieces.
3. Wash bean sprouts. Place tofu in a large serving bowl, top with spinach and bean sprouts.
4. Top with garlic to taste. Pour vinegar and soy sauce over salad. Cover and refrigerate at least 2 hours before serving.