So now what to do with the other half of that block of tofu?
Well, how about a summer salad? .
Tofu salad or Yum Taohu. This recipe features sweet and sour notes from sweet onion and fresh squeezed lime juice and the refreshing coolness of mint and that tofu. Tofu salad goes well with fresh cabbage and other vegetables.
Ingredients 
1) 1/2 half block of tofu, cut into 1/2 inch cubes
2) 4-5 crimini – or other – mushrooms, sliced
3) 1/4 sweet onion, sliced thin
4) 1-2 chilis or, if you like it milder, 1/4 cup sweet pepper, chopped small
5) 1-2 tbsp soy sauce
6) 1-2 tbsp lime juice
7) 1 green onion, chopped
8) 2-3 sprigs cilantro, chopped
9) 5-10 leaves of fresh mint, torn
Preparation
1. Place sauce pan on burner, turn heat to high. When the pan is hot, add tofu (no oil necessary), sprinkle with 1 tsp soy sauce, turn heat down to medium, and, moving ingredients in pan briskly, cook until tofu turns brown and crispy. Turn off heat. Remove tofu from pan and set aside.
2. To the same pan, add 1/2 cup fresh cold water and turn heat on. When water comes to a boil, add mushrooms, cook for a few seconds and drain. Set aside.
3. Make dressing. Into a small bowl, add sweet onion, chilis, soy sauce and lime juice. Mix well. Add more soy sauce or lime juice to suit your taste.
4.To a mixing bowl, add tofu and mushrooms, add dressing and mint, and gently stir the mix together.
5. Top with green onion and cilantro.
Serve
Serve with rice or have it with fresh cabbage and other vegetables.
Or scoop some salad into cabbage, kale or lettuce leaves and enjoy as salad wraps.
Good eating!
thaiveggieb.com 