Broccoli Salad Chinese Style

• 1 pound fresh broccoli, blanched (see Notes) and chopped
• 1 square firm-style tofu (about 4 ounces), diced in 1/8-inchcubes
• 3/4 cup cooked adzuki beans, drained
• 10 fresh water chestnuts, peeled and quartered, or canned, drained, and quartered
• 1 medium red bell pepper, cored, seeded, and chopped (about 3/4 cup)
• 2 tablespoons soy sauce, light preferred
• 2 tablespoons Oriental sesame oil
• 1 teaspoon sugar
• 1/4 to 3/4 teaspoon Tabasco or other hot pepper sauce, to taste

1. In a large bowl, toss together broccoli, tofu, beans, water chestnuts, and bell pepper.
2. Refrigerate until 10 minutes before serving time.
3. Whisk together soy sauce, sesame oil, sugar, and Tabasco.
4. Toss with vegetables and let stand 10 minutes at room temperature before serving.

broccoli, adzuki beans, water chestnuts, red bell pepper, soy sauce, sesame oil, sugar, pepper sauce

Taken from www.cookstr.com/recipes/broccoli-salad-chinese-style (may not work)