The whole recipe for cold mixed vegetables

How to Make Tofu and Vegetable Salad: A Step-by-Step Guide

Tofu and Vegetable Salad, a refreshing and nutritious dish, is beloved for its crisp textures and zesty flavors. Here’s a simple guide to crafting this versatile meal.

Ingredients: Firm tofu (1 block, cubed), cucumber (1, julienned), carrot (1, shredded), bell pepper (1, thinly sliced), red cabbage (1/4 cup, shredded), fresh cilantro (a handful). For the dressing: soy sauce (3 tbsp), rice vinegar (2 tbsp), sesame oil (1 tbsp), sugar (1 tsp), minced garlic (1 clove), chili flakes (optional).

Steps:

1. Prep the tofu: Press the tofu to remove excess water, then pan-fry cubes until golden or boil for 5 minutes. Let cool.

2. Blanch vegetables: Briefly boil carrots and cabbage for 1 minute; drain and rinse with cold water to retain crunch.

3. Mix ingredients: In a large bowl, combine tofu, cucumber, bell pepper, shredded carrot, cabbage, and cilantro.

4. Make the dressing: Whisk all dressing ingredients until sugar dissolves.

5. Toss and serve: Pour dressing over the salad, toss gently, and refrigerate for 30 minutes to allow flavors to meld. Garnish with sesame seeds before serving.

This salad balances protein, vitamins, and fiber, making it perfect as a light lunch or side dish. Feel free to add peanuts, mushrooms, or swap veggies based on preference!