Chinese Tofu Salad
 
 
Makes 4 servings
Ingredients
Dressing:
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Chinese black vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil
  • 1½ teaspoons sugar
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon toasted sesame seeds
  • 1 garlic clove, minced
Salad:
  • 8 ounces shredded tofu (see notes)
  • 1 cup peeled and thinly sliced carrot
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced red onion
  • ¼ cup chopped fresh cilantro
Instructions
Make the dressing:
  1. Combine the dressing ingredients in a small jar with a lid and shake vigorously until emulsified.
Make the salad:
  1. Bring a medium pot of water to a boil. Add shredded tofu and cook, uncovered, for 1 minute. Rinse with cold water, drain well and transfer to a large bowl.
  2. Add remaining ingredients (carrot through cilantro) and dressing; toss to combine.
  3. Transfer to the refrigerator to chill for at least 30 minutes. Serve cold or at room temperature.
Notes
I used Havista soy tofu slices.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chinese-tofu-salad/