Marinated Tofu Salad

• 1 1/2 lb. tofu, parboiled, drained and dried
• 2/3 c. vegetable oil
• 1/4 c. Chinese sesame oil
• 2 Tbsp. lemon juice
• 1/4 c. shoyu or tamari
• 2 Tbsp. rice wine vinegar
• 1 head Chinese cabbage or equivalent, shredded
• 1 small carrot, shredded
• 2 to 3 scallions, chopped
• handful watercress
• gomahsio

1. In a shallow pan combine oils, lemon juice, shoyu and vinegar.
2. Combine with a wire whisk.
3. Cut tofu in half horizontally, then diagonally to form thin triangles about 1/4-inch thick.
4. Place into the bowl with the marinade and chill for at least an hour.
5. Arrange the cabbage on center of the plates.
6. Top with tofu.
7. Arrange the watercress around the edges. Place some shredded carrots in the center, with the scallions. Pour the marinade over all with a sprinkle of gomahsio.

vegetable oil, chinese sesame oil, lemon juice, shoyu, rice wine vinegar, head chinese cabbage, carrot, scallions, handful

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227065 (may not work)