Tofu Salad for Hot Summer Days

At this moment, I envy anyone living in northern regions. Living in SoCal can be miserable during the summer, unless you’re lucky enough to be at the beach 24/7.

Here is one of my favorite, easy and ultra chill meal to keep my family cool during the heat waves.

(serving size: 1 - 2)

10 ounces (1 pack) silken tofu, cut into thin strips
5 ounces iceberg lettuce, torn into pieces
1/2 leaf red acre cabbage, shredded
1 teaspoon minced carrot
1/4 cup radish sprouts
1 teaspoon Korean chili sauce (gochujang sauce), or sriracha - optional

Put iceberg lettuce, red acred cabbage, and carrot in a bowl (you can also add cucumber slices, peas, or corn) and toss to mix. Put the mixed vegetables in a serving bowl and arrange the tofu as you see in the picture. Put a small drop of chili sauce on each of the tofu (optional). Sprinkle the radish sprouts on top and serve with the dressing on the side.

dressing

1/3 cup parsley
1/2 apple, peeled and seeded
1 celery stalk, chopped
1/3 cup rice vinegar
1/3 cup olive oil
1 tablespoon granulated sugar
dash of salt

Blend all dressing ingredients in a blender until smooth.

Bon Appetite!! And stay cool!!