I’ve been making this salad all summer since it’s such a flavorful cold salad and great for lunch.
2 tablespoon hot chili sauce (I get this in the produce section next to the plastic containers of basil and other herbs)
1 teaspoon grated fresh ginger root
4 cloves garlic, minced
2 tablespoon soy sauce
2 tablespoon sesame oil
1 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
4 small carrots, grated
2 cup finely shredded red cabbage
4 tablespoons chopped peanuts
Mix together the chili sauce, ginger, garlic, soy sauce and sesame oil. Mix in cubed tofu and put in the fridge for 30 minutes to an hour. Clean the snow peas and then blanch in boiling water for a couple minutes. Rinse under cold water immediately to cool. Toss in the cabbage, carrots, peas and peanuts with the tofu and sauce in a big bowl and serve.
Servings: Dinner for 2 and 2-3 lunches.
Notes: Last night I couldn’t find snow peas at Harvestime so I bought green beans instead. Not as good. Also, the original recipe calls for sweet chili sauce which I’ve tried before but prefer the spicy hot chili paste I used initially.