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Pressed Tofu Salad

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Makes 4 to 6 appetizer servings 1x

Time 20 minutes, plus 2 hours to marinate

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Ingredients

  • 1 pound dry or extra-firm tofu or firm tofu, squeezed
  • 2 medium to large carrots, peeled
  • 2 large celery stalks, trimmed
  • 2 tablespoons soy sauce
  • 2 teaspoons Chile Paste, or store-bought chile paste
  • 1/4 cup dark sesame oil

Instructions

  1. Cut the tofu into 2-inch matchsticks; grate the carrots and celery. Whisk together the liquids.
  2. Toss everything together and marinate for at least 2 hours in the refrigerator. Toss again immediately before serving.

— Recipe from How to Cook Everything Vegetarian