This is one of my favorite dishes because it is so refreshing and easy to put together! I remember eating this salad for the first time: it was back in middle school and I had gone over to my friend Kristen’s house after class and her mom had left this snack for us in the fridge. I had noticed the tofu wasn’t cooked and I had never had it that way before. I am glad I tried it because I love eating this! So thank you Mrs. Ueda for making this for us and introducing this dish to me, and for Kristen for sharing their family recipe with me :)
Cold Tofu Salad
The amount below serves 4.
For the salad:
– 1 package of firm tofu, cubed
– 2 medium tomatoes, diced
– 1/4 of a brown onion, sliced paper-thin
– a handful of cilantro leaves
For the dressing:
– 1/4 cup soy sauce
– 1/8 cup peanut or corn oil
– 1/8 cup sugar or agave nectar (you can start with half the amount then add more if you’d like)
– 1/4 TBS sesame oil
Layer the ingredients in a serving dish in order listed, starting with the tofu which will make the bottom layer.
In a small bowl mix together all ingredients for the dressing. Refrigerate both until cold. Pour dressing onto salad before serving.