Chilled Tofu Salad Recipes

Steps:

• In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
• Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
• Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Steps:

• Combine the dressing ingredients in a mixing bowl and set aside.
• Cut the tofu into 1 inch cubes and arrange on individual plates. Cover with the dressing and serve immediately.

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.

Steps:

• Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.
• Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
• Prepare 5 or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes.