Pressed Tofu Salad

There are two keys to this salad. The first is to buy dry, pressed tofu, which is sold in most Asian food markets and some natural food stores. It’s much firmer than regular tofu and has a dense, chewy texture and deep ivory skin—or, if seasoned or precooked—a brown skin. The second is to allow the salad to marinate long enough for the tofu to absorb th…

This post is for paying subscribers