Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Ingredients:
12 ounces tofu
1 apple
1 celery stalk, chopped
4 lettuce leaves
1/4 cup walnuts or almonds, shelled and chopped
2 tablespoons lemon juice
2 tablespoons mayonnaise
2 tablespoons half and half
1 teaspoon sugar
1/2 teaspoon salt
dash of white pepper
Preparation:
Cut tofu into 1/2″ cubes; drain. Sprinkle 2 tablespoons lemon juice; let stand for a while. Cut apple into wedges. Cut out cores, then slice thin; soak in salted water; drain. Chop celery.
Mix together mayonnaise, half and half, sugar, salt and pepper. Stir in celery and apple. Toss. Cover and refrigerate tofu and celery and apple mixture about 1 hour. Place lettuce leaves on salad bowl and mound tofu and apple and celery mixture in center. Sprinkle with chopped walnuts.
Makes 4 servings.
