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Hailstone Salad. Not a beginners tofu recipe
SERVES 4
24 ounces tofu
2 small carrots
1 tablespoon diced leeks or onions
1 tablespoon diced cucumber pickles
Dressing
1 tablespoon red miso
2 tablespoons water
1/2 teaspoon salt
1 teaspoon shoyu or soy sauce or Braggs liquid aminos
1/4 teaspoon vinegar
1. cut the tofu into 1/2 inch cubes or 2 inch matchsticks.
2. Cut the carrots into matchsticks. You can also use 1 3/4 ounces narazuke pickles.
3. You can use diced pickled red gingerroot in place of the cucumber pickles.
4. Combine first four ingredients in bowl.
5. Make dressing.
6. Add to vegetables.
7. Toss lightly.
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