shredded tofu salad
I’ve always had a thing for tofu in all its forms. I kind of forgot about shredded tofu until I came across a small bag of the stuff at a supermarket in Chinatown. The noodly strands are served as a cold appetizer dish (sometimes for free) at casual Chinese restaurants here and there. I don’t remember exactly where I’ve had it, but the most memorable version had rice vinegar, sesame oil, edamame, shredded carrots, and scallions in it. I attempted to recreate it, with mixed results. How do they get such bland tofu so tangy? I feel like I dumped an awful lot of vinegar into mine but couldn’t taste it very well. In any event, it’s a light and delightful thing to have around when the weather is warm and you’d rather not do much cooking. Thinly sliced celery would also add a nice crunch.
