I swear I have the worst memory ever, it’s like years of my life never even happened! Birth to five years of age? Have no clue what being a baby or toddler was like. Freshman year of high school? Didn’t happen. What did I wear yesterday? I have no idea. But if there’s one thing I do remember, it’s delicious food!
So what I do remember, is going over to my friend Kristen’s house back in middle school…6th grade I believe. Her mom wasn’t home when we got there but had left a ready made tofu salad for us to eat. The only thing we had to do was pour the dressing on top. This was actually the first time I ate tofu without cooking it– I didn’t even know you could do that! It ended up being a great snack, refreshing and tasty.
Fast forward like, 10+ years and I still remember how good it was but kept forgetting to ask Kristen for the recipe! Not too long ago she had us over for lunch, made it again, and I finally remembered to ask her for it.
The cilantro, tomatoes, and onions not only lend color but lots of flavor to the tofu. This cold salad is the perfect appetizer or side for a warm summer day! Serve with soba noodles like Kristen did, as well as some other sides like sunomo (recipe coming next!)
I’m going to make it all the time now :)
Thank you Kristen + Mrs. Ueda for sharing their family recipe!
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 (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.