Chinese Tofu Salad

Method3 steps · about 20 min

1. 1

   Step 1: Wash the vegetables and cilantro (¼ cup), then drain and dry them well. Julienne the red pepper, carrot (1 cup), cucumber (1 cup) and celery (1 cup), and thinly slice the red onion (1 cup), measuring 1 cup of each prepared vegetable. Chop ¼ cup cilantro and keep it aside for finishing. Toss the five cups of prepared vegetables with all 8 oz ready-cooked five-spiced tofu noodles in a large bowl. If using the source alternative of ready-cooked five-spiced tofu blocks, julienne that same 8 oz before adding it.

   Uses 1 cup red bell pepper, julienned · 1 cup red onion, thinly sliced · 1 cup carrot, julienned · 1 cup cucumber, julienned · 1 cup celery, julienned · 8 oz ready-cooked five-spiced tofu noodles · ¼ cup chopped cilantro · Unmeasured washing water, drained and discarded

   
2. 2

   Step 2: In a separate small bowl, combine 1 tbsp light olive oil, 1 tsp minced garlic, 1½ tsp sugar, ¼ tsp ground white pepper, 2 tbsp light soy sauce, 1 tbsp Chinese black vinegar, 1 tsp sesame oil and 1 tbsp toasted sesame seeds. Stir until the sugar has completely dissolved.

   Uses 1 tablespoon light olive oil · 1 teaspoon garlic (minced) · 1½ teaspoons sugar · ¼ teaspoon ground white pepper · 2 tablespoons light soy sauce · 1 tablespoon Chinese black vinegar · 1 teaspoon sesame oil · 1 tablespoon toasted sesame seeds

3. 3

   Step 3: Add all the dressing to the vegetables and tofu and toss thoroughly. Scatter over the held chopped cilantro and serve cold or immediately at room temperature, sharing between four portions. Refrigerate any salad held for later serving.

   Uses All prepared vegetables and tofu from step 1, excluding its separately held cilantro and discarded washing water · All dressing from step 2 · All ¼ cup chopped cilantro prepared and held in step 1, excluding its other outputs