Wednesday, March 24, 2010

Tofu Salad w/chilies and ginger

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.


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