Asian Tofu Salad


1/2 block tofu, pressed and cubed into small pieces

1 T sesame oil (roasted is best flavor wise)

1-2 T soy sauce (or tamari or Braggs or…your choice – I use low sodium tamari)

1 lg scallion (or 1-3 smaller ones), white and green parts, diced

2 T carrot shreds, diced (I buy the matchstick carrots and cut those to size)

1 T (scant) sesame seeds

Optional: 1-2 c cold rice noodles (or kelp noodles might be a nice flavor combo!)

Mix tofu, oil, and soy sauce. Refrigerate for at least 30 minutes to marinate. Add remaining ingratiates and eat immediately or refrigerate for later. Keeps for 1-2 days (at least).

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One response

  1. Pingback: Tofu Two Ways | Veggie V's Vegan Adventure

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