Malaysian Bean Curd & Vegetables

Ingredients:

• 1 cup cooked chick peas
• 1/2 cup diagonally sliced shallots
• 1/2 cup sliced celery
• 1/2 cup sliced green beans
• 1/2 cup cauliflower flowerets
• 1/2 cup low fat salad dressing
• 1/2 tablespoon lemon juice
• 1 tspn grated fresh ginger
• 1 tspn low salt soy sauce
• 1 clove garlic, crushed
• 1/2 tspn sesame oil
• 270gms tofu, diced
• 1/2 cup chopped
• 1/2 tspn minced chilli
• serves 2

Directions:

1. In two litre saucepan combine all ingredients except tofu and parsley.
2. Bring to boil and cook, stirring occasionally, for 2 minutes.
3. Remove from heat and cool. Add tofu and parsley and toss to combine.
4. Serve hot or chilled.