Description Edit

Contributed by Catsrecipes Y-Group

Ingredients Edit

Directions Edit

  1. Dice tofu into bite-sized pieces.
  2. Wash spinach thoroughly and tear into bite-sized pieces.
  3. Wash bean sprouts.
  4. Place tofu in a large serving bowl, top with spinach and bean sprouts.
  5. Top with garlic to taste.
  6. Pour vinegar and soy sauce over salad.
  7. Cover and refrigerate at least 2 hours before serving.

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