A colorful presentation! The crunchy texture adds to this light tasting salad. I love tofu (hot or cold), grew up eating tofu and so I knew I would like this salad. The first thing I do before anything is to place the firm tofu on layers of paper towels set on top of a plate, bowl or baking pan for up to one hour. This helps to get the excess water out from the tofu. This is the best way I know how to drain all the liquid from the tofu. I then clean the snow peas, blanched them in boiling water then cooled it off in ice water. I took a vegetable peeler and shaved the sides of one medium size carrot, then finely shredded a small red cabbage. As for the dressing, I made a slight variation after tasting the dressing per the recipe submitter and that was to add a little smidgen of white sugar for sweetness. I did omit the sweet chili sauce, personal preference. I doubled the amount of dressing, mixed everything, set it aside. What is nice about this dressing is that you cut down the amount of ingredients if its needed. I then cut up the tofu, layered the veggies and sprinkled some roasted peanuts on top. I poured the dressing all over. yum! Love the crunch of snow peas, cabbage, and peanuts along with the sweetness of carrots. A healthy alternative and very refreshing taste. Went great with hot rice and the "Sesame Seared Tuna" (found on this website) also a wonderful recipe.
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A colorful presentation! The crunchy texture adds to this light tasting salad. I love tofu...