I am not fussy about eating raw tofu. It is bland, but I compensate for it by marinating in a flavourful marinade. This recipe, which is inspired from , impressed me, partly because it calls for so many vegetables and partly because it is so darn simple.
Even if you are a tofu hater, you will love this, because you cannot taste the tofu; well, almost. The tofu, when let to sit for 30 or more minutes, keeps absorbing all the flavours. The leftovers are even better. You can have it as such as a cold salad or make a sandwich. Since it gets better with time, this is an ideal lunch box mate. If your bread is not crusty, toast it lightly to avoid a soggy sandwich.IngredientsFirm tofu – 1 lb
Red bell pepper – ¼ cup, finely diced
Celery – ¼ cup, finely diced
Carrot – ¼ cup, finely diced
Red onions – 2 tbsp, minced
Scallions – 2, both green and white parts, finely chopped
Any mixed herbs like mint, cilantro, thyme, parsley – 2 tbsp
Ginger – 1 tsp, grated
Green chilli – 1, mincedDressingSesame oil – 4 tbsp
Dijon mustard – 1 tbsp
Red wine vinegar – 1 tsp
Soy sauce – 1 tbsp
Take all the dressing ingredients in a large bowl and whisk vigorously to combine.
Crumble the tofu block and place it in a clean dry kitchen towel, bring the ends together and squeeze to remove all the water. Add this to the dressing. Add all the vegetables, herbs, ginger, green chilli and lightly mix with a fork. Let it sit for about 15-20 minutes. Serve as a cold salad or spread on a crusty bread and skewer with a toothpick for a sandwich.