Tofu Kidney Beans Salad - cooking recipe

Ingredients

1 (20 ounce) package firm tofu, cubed 3/4 inch, drained
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can garbanzo beans, rinsed and drained
1 japanese cucumber, cubed 3/4 inch
1/2 onion, sliced
2 stalks green onions, cut 1/2 inch lengths
Sauce
1/2 cup sugar
1/2 cup soy sauce
1/2 cup rice vinegar, Japanese or 1/2 cup cider vinegar
2 fresh garlic cloves, minced
1 teaspoon sesame seed oil
1 teaspoon wine vinegar (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili pepper (optional)

Preparation

Combine salad ingredients.
Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary.
Pour over salad.
Chill at lease 6 to 8 hours.
Toss before serving.