Salad
2 - 4 servings
15 minutes
2 minutes
Chef Martin Yan
1 package Organic Firm Tofu, about ¾ pound
2 medium Organic Carrots, peeled and cut into ¼ inch cubes
1 Japanese Cucumber, cut into ¼ inch cubes
1½ tablespoons Soy Sauce
1 teaspoon Sesame Oil
1½ teaspoons Sugar
2 teaspoons Vinegar
1 tablespoon Soup Stock
½ teaspoon Hot Sauce
Cook carrots in boiling water for 2 minutes. Drain and set aside to cool.
Combine dressing ingredients in a bowl and blend well.
Place the carrots, tofu, and cucumber in separate bowls.
Add one-third of the dressing to each bowl and mix well.
To serve, arrange the carrots in a circle in the center of a serving plate.
Divide portions of the cucumber and tofu in half and place alternately around the carrots.
