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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic. | 2. Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad. | 3. Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon. | 4. Pour the dressing over evenly and garnish with the sliced green onions. | 5. Serve with some steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	24	ounces	firm	979.7585	18.9148	117.50299999999999	59.3298
mung bean sprout	2	cups	raw	-	-	-	-
bell pepper	1	cup	diced	29.8	6.9136	1.2814	0.2533
tomato	4			88.56	19.1388	4.3296	0.9840000000000001
onion	1/4	cup	sliced	16.0	3.736	0.44	0.04
salmon	12	ounces	canned	482.8	0.0	67.456	21.555999999999997
green onion	2	stalks	sliced	6.48	1.3776	0.2328	0.1128
garlic clove	1		minced	-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
soy sauce	6	tablespoons	low sodium	50.88	4.7328	7.8144	0.5472
lemon	1		Juiced	1.2808	0.4116	0.0486	0.0132
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.