Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
12 ounces tofu, drained
1 green pepper
2 Japanese cucumbers or zucchini
Dressing for Salad:
2 teaspoons curry powder
1/2 cup French dressing
1 tablespoon grated onion
1 tablespoon ketchup
1/8 teaspoon ground cumin (optional)
Mix all ingredients together.
Cut tofu into 1/4″ cubes. Dip tofu into hot water for 2 – 3 minutes. Or dip uncut tofu into hot water 5 minutes. Wrap tofu in paper towels and place on a bamboo tray or slanted board to drain water. Let stand 1 hour or press lightly with paper towels for faster draining. Cut into cubes.
Marinate tofu cubes in salad dressing. Cover and refrigerate, stirring occasionally, at least 1 hour. Cut tomato into wedges, chop green pepper and cut cucumber into 1/4″ slices. Mix with chilled tofu and toss. Arrange lettuce leaves in salad bowl, place tofu mixture on lettuce.
Makes 4 servings.