Pressed Tofu Salad

Name: Pressed Tofu Salad
Yield: makes 4 to 6 servings as a salad or starter
Ingredients: 1 pound dry pressed tofu; 2 medium to large carrots; 2 large celery stalks; 2 tablespoons soy sauce; 1 teaspoon Tabasco sauce; 1/4 cup dark sesame oil

December 14, 2011

There are two keys to this salad. The first is buying dry, pressed tofu (bean curd), which is sold at most Asian food markets and some natural food stores. It’s much firmer than regular tofu and has a dense, chewy texture and a brown skin. (If you can’t find it, use extra-firm tofu and press it yourself; see page 491.) The second key is allowing the salad to marinate long enough for the tofu to absorb the dressing. That part’s easy, but it does require advance planning.

Recipe notes

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