Tofu, or Doufu as it’s known in Chinese, doesn’t have to be hot any more than potatoes do. Sometimes we think it’s even better chilled and with a salad. One of the best things about this tasty salad is that it is so easy to prepare! Pair it with roasted chicken and some sautéed Bok Choy and you’ve got a great dinner.

INGREDIENTS

• 1 lbs. tofu

• ¼ cup sugar

• ¼ cup soy sauce

• ¼ cup sherry vinegar

• 1 cucumber, peeled, seeded and cut into ⅛ inch “moons”

• 6 radishes thinly sliced

• 1 small Spanish onion finely sliced

• 1 C Cilantro leaves

TO MAKE

Place the tofu on a plate and place another on top of it for a half hour. Remove the top plate and discard any excess water. On a board cut the tofu in half lengthwise and then into quarter inch slices and gently place them on a cookie sheet.

Mix the sugar, soy sauce and sherry vinegar and pour it over the tofu. Allow it to marinate for at least an hour.

Slice the vegetables. With a spatula place the marinated tofu on a plate. Toss the vegetables and the cilantro with the remaining marinade and put them on top of the tofu. Serve at once.