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 information
Yield
makes 4 to 6 servings as a salad or starter
Ingredients
Preparation
Step 1
Cut the bean curd into 2-inch matchsticks; grate the carrots and celery. Whisk together the remaining ingredients.
Step 2
Toss everything together and let it marinate for at least 2 hours in the refrigerator. Toss again immediately before serving.
