Tofu Kidney Beans Salad 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
• 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)