Tofu Salad

12 oz firm tofu
1/3 cup red bell peppers, chopped
1/3 cup scallions, chopped
1 tablespoon fresh parsley, chopped

Dressing:
2 cloves garlic, grated
2 teaspoons fresh ginger root, grated
1/2 teaspoon chili paste or to taste
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon dark sesame oil

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Crumble the tofu using a wooden spoon or fork. Whisk together the
dressing ingredients. To the crumbled tofu, add the dressing, peppers,
onion, and parsley. Mix well. Serve at room temperature or chilled.

Will keep for 2-3 days in the refrigerator.

Serving suggestions:
Add a large scoop in the middle of a green salad.
Fill a pita with the salad and watercress.
Serve it on crackers, or with roasted vegetables.