Marinated Thousand-Layer Tofu Salad

In China, frozen tofu is called thousand-layer tofu; through freezing, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. Frozen tofu has a meatier, chewier texture than regular tofu. Like a sponge, it easily absorbs the flavors of the marinade in this delicious salad.

MAKES 2 MAIN DISH OR 4 SIDE DISH SERVINGS

2 tablespoons reduced-sodium soy sauce

1 1⁄2 tablespoons sweet chili sauce

1 1⁄2 tablespoons plain rice vinegar

1 tablespoon plus 1⁄2 teaspoon toasted (dark) sesame oil

2 cloves garlic, finely chopped

1⁄2 teaspoon finely chopped fresh ginger

Salt and freshly ground black pepper, to taste

8 ounces frozen tofu (1⁄2 of a 16-ounce package), thawed, drained, gently pressed to dry, cut into 1-inch cubes (see Cook’s Tip, below)

1 cup snow peas, trimmed, cut diagonally in half

1 cup shredded cabbage

1⁄2 cup shredded carrots

2 scallions, white and green parts, thinly sliced

1⁄4 cup chopped fresh cilantro

In a large bowl, stir together 1 tablespoon soy sauce, 1 tablespoon sweet chili sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, garlic, ginger, salt, and pepper until thoroughly blended. Add tofu, tossing to thoroughly combine. Let marinate at room temperature 30 minutes, tossing a few times.

Bring a medium stockpot filled with water to a boil over high heat. Meanwhile, prepare an ice water bath. Add the snow peas to the boiling water and cook until just softened, 1 to 2 minutes. Drain the snow peas and immediately immerse in the ice water bath for 5 minutes. Drain and add to the tofu, along with the cabbage, carrots, scallions, cilantro, remaining 1 tablespoon soy sauce, remaining 1⁄2 tablespoon sweet chili sauce, remaining 1⁄2 tablespoon rice vinegar, and remaining 1⁄2 teaspoon sesame oil. Let stand at room temperature about 15 minutes, tossing a few times. Serve at room temperature. Alternatively, cover and refrigerate 1 to 24 hours and serve chilled, or return to room temperature.

{PER SERVING} Calories 222 • Protein 13g • Total Fat 14g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 5g • Sodium 632mg

{COOK’S TIP}

To freeze tofu, select a medium-firm tofu for a more porous, spongelike consistency or a firm or extrafirm tofu for a denser, firmer consistency. For best results, soft tofu is not recommended, as it does not hold its shape as well. Drain the tofu. If a denser consistency is desired, place on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. For a more porous consistency, do not weight. Place the weighted or unweighted tofu in a freezer bag and press out any excess air before sealing. Freeze a minimum of 2 days, or up to 3 months. Thaw overnight in the refrigerator; drain well. If a drier tofu is desired, press between paper towels before using.

hancheng

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