Tofu Salad w/chilies and ginger
Adapted from Beyond the Great Wall, by Alford & Duguid
1/2 block extra firm tofu, tofu noodles, pressed tofu your choice
1/2 - 1 tsp dried red chilies (use different varieties for flavor*)
2 tbs chinese soy sauce
1 tbs water
2 green onions sliced very thinly
1 tbs ginger minced
½ red bell pepper, minced
Mix dried chilies* with soysauce and water and set aside.
Prep the tofu, depending on what kind you are using.
· If using fresh extra firm, rinse and drain for a few minutes, pat dry and then cut into small 1/4 inch or less cubes.
· If using pressed tofu, open package and slice into small cubes 1/4-inch or less. Pressed tofu is very firm, compressed tofu. It comes plain or preseasoned, either works.
· If using tofu noodle, rinse to separate strands, drain.
Slice green onions, and mince ginger and bell pepper. Mix all ingredients together.
Let sit for a few minutes for flavors to incorporate. Adjust seasonings to taste. Serve with rice or roll the salad up in lettuce leaves.
Serves 1 or 2 for a snack
*dried chilies. I use mild dried chilies which have little heat but lots of flavor. Grocery stores often have a variety of dried red peppers. You can also try the local farmer's markets.