Tofu Salad with Tomatoes and Green Onions

1/2 head cabbage, thinly sliced
1 (14-ounce) package firm tofu
1/2 cup green onions, cut into 1-inch pieces
1 tomato, sliced into narrow wedges
1/4 cup canola oil
1/4 cup seasoned rice vinegar
1/2 teaspoon white pepper
1 tablespoon sugar
2 teaspoons light soy sauce
1 teaspoon chopped ginger root
1/2 teaspoon sesame oil
Salt

Spread cabbage evenly on serving platter.

Drain tofu and cut into 1/2-inch cubes. Place tofu, green onions and tomato wedges in medium bowl.

Combine canola oil, vinegar, white pepper, sugar, soy sauce, ginger, sesame oil and salt to taste. Mix gently with tofu, onions and tomato.

Transfer tofu mixture with slotted spoon to cabbage-lined platter. Refrigerate until ready to serve.

4 servings. Each serving: 320 calories; 191 mg sodium; 0 cholesterol; 16 grams carbohydrates; 18 grams protein; 1.37 grams fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Quick Fix: Cooling Off, Taiwan Style"
Copyright 1997 by Los Angeles Times.
Originally published in Los Angeles Times, September 17, 1997.