Tofu Salad

Dec 7, 2008 by Anna Migeon

This full-of-flavors, good-looking salad requires no cooking and your part is ready in about 15 minutes. It is nice if it has time to sit for an hour, but it’s just about as good if you eat it immediately. It’s a big favorite of ours. I’ve tried a LOT of tofu recipes. There are a lot of bad ones out there, but this is one of the really good ones.

The Marinade:

4 T Chinese sesame oil

5 T cider vinegar

1 T sugar

3 T soy sauce

2-3 medium garlic cloves

½ t salt

¼ – ½ t crushed red pepper (depending on how much you like spicy)

1 t or more minced fresh ginger

1-2 T sherry (optional)

The Main Ingredients

1 ½ lb firm tofu, well drained and cubed into ½ inch cubes

12-18 medium mushrooms (there never seem to be enough of them)

1 small carrot, shredded or cut into slender matchsticks

A small red bell pepper, minced

½ C or so of finely shredded or sliced cabbage

1-2 minced green onions

A handful or two of mung bean sprouts

Sprinkling of sesame seeds

Toppings:

½ C coarsely chopped salted peanuts

Minced fresh cilantro

Diced fresh tomato

1.       Combine marinate ingredients in a large shallow baking pan or serving dish.   

2.       Add the tofu to the marinade, along with all the vegetables. Stir gently.

3.       Cover and let marinate at room temperature for at least an hour.  Serve at room temperature, along with the toppings in small bowls and hot rice. 

Adapted from Mollie Katzen’s Moosewood Cookbook, a vegetarian standard with lots of great easy recipes.

© The Good Eater / Anna Migeon November 28, 2008 All Rights Reserved