Tofu Salad
- 1 pound extra-firm tofu or dry pressed tofu
- 2 tablespoons soy sauce
- 1 teaspoon hot chili oil, or to taste
- 3 tablespoons sesame oil
- 2 medium carrots, peeled and cut into matchsticks
- 5 shallots or 1 medium red onion, sliced.
1. If using extra-firm tofu, drain well, cut in two and place between two paper towels. Place under heavy cutting board or other weight at least 30 minutes, changing towels if they become too wet. Cut into 2-inch cubes or matchsticks. If using dry pressed tofu, just cut it into cubes or matchsticks.
2. Whisk together soy sauce, hot oil and sesame oil. Add tofu, carrots and shallots. Toss everything together, and let marinate at least 2 hours in refrigerator. Toss again before serving. Taste, and add more soy sauce, chili oil or sesame oil if necessary.