Tofu Salad: The downside of being friends with me

 For JEL - thanks for being so generous!

In my early days of blogging, I posted about how one of the disadvantages of knowing me is that you are often a victim of my experiments.  Back when I was obsessed with cupcake flavors and tastes, I made people eat my cupcakes left and right and many of them claimed that I had made them gain 15 pounds and subsequently called themselves the "Cupcake 15."  I of course laughed it off, but as I had more than put on a few pounds myself, I knew that the accusation wasn't all that far off.

But there is another downside of being friends with me and it is far more sinister and evil than cupcakes (because at least in that scenario you get to EAT something yummy).  My head is always twirling and whirling looking for the next great recipe or the next good idea for a post.  Whenever I am eating at someone's house I am thinking about what they are cooking and perhaps if maybe I can post the recipe on the blog.  The person who has been most generous with me and her recipes is best friend JEL, and she suffers the most because of my desire to post all of her great recipes.  She is an excellent cook and as we often eat many of our meals at her house, I find myself digging and enjoying her dishes the most.  (My own mother is the second person I do this to.)

Over this past weekend, Family and I were treated to a fantastic meal prepared by her - which included a non-spicy braised rib (I'll try and get this recipe later), and really delicious spicy chicken dish with sweet potatoes and rice cake (another one I'm asking for approval for), and this tofu salad, which is one of my favorites.  Every time she makes it, Daughter #1 and I go nuts over it.

On this particular Saturday, I sat in her kitchen watching her cook for me (YIPPEE) as I was tired from Daughter #1's birthday party.  At one point I looked up and said, "Can I help you with something?" and she gestured with her head toward a salad and said, "Make the dressing for that tofu salad." 

"TOFU SALAD?  MY FAVORITE!" I exclaimed.  "I have no idea how to make the dressing.  You always make it."

"You know, just make something.  I'm sure it'll taste good."

I was pretty excited to be making the dressing on my own, so I went over to her pantry and began mixing a dressing concoction. After mixing some stuff together, I asked her to taste it, and her response was, "I'm sure it tastes fine."  We dressed the salad and topped it with the tofu and then sat down to dinner.

Daughter #1 and I ate almost the entire thing between the two of us.  I jokingly said, "I don't know why you insist on making such a small salad when you know how much I love it!"  Her response was that she didn't remember that I loved it so much.

As the meal progressed, I asked her how she mad the tofu portion and she looked at me and said, "Are you going to post it on the blog?"

"Maybe.  It's so yummy."

For the FIRST time ever, she said, "I'll have to think about it."

I understood, because you know, it is her specialty.  It is something she makes and it's delicious and why would she want all of my one thousand fans suddenly running out and making it?  Her husband said, "Just let her have it."

"No no.  It's okay," I said. "I only want it if she wants to share it." I began feeling guilty about the sheer number of recipes I had gotten from her.

Two days later, I decided I wanted to make it for my parents, who had come up for a visit.  I called her up and asked her for how she made the tofu.  She said, "Are you going to post it on the blog?"

"No no.  It's for my parents."

"Okay," she said.  And then she quickly relayed the technique behind the tofu.

After making it, I politely sent her the following text.
"I am running out of things to post on my blog.  I would like to formally submit my applicaiton for permission to post tofu salad.  Please consider my application."

Her response was as follows.
"Would people even want tofu?  Haha.  How can I say no to the maker of this delish cupcake.  Mmmm.  Go Ahead!"  (She was eating leftover strawberry cupcakes from Daughter #1's birthday)

So here it is.  I got approval and everything.  And in my defense, the dressing is mine by creation.  (hehehhe.)  The tofu salad and everything else is all JEL.  Thanks dear friend, and I'll be baking you some more cupcakes as a sign of appreciation!

Tofu Salad
Serves 5 to 6
With permission from friend JEL

Ingredients
8 cups mixed greens - romaine is great here, as well as spring mix (a combo is delicious)
1 red or yellow bell pepper, cut into strips
2 cup of cucumber, sliced

¼ cup canola oil
3 tablespoons vinegar (rice vinegar, white vinegar, or apple cider vinegar all work)
1 tablespoon soy sauce
1 tablespoon honey (or sugar)
1 tablespoon sesame oil
½ teaspoon black pepper

14oz pack of medium firm tofu
2 tablespoons finely chopped scallions
1 tablespoon sesame oil
⅛ teaspoon salt
⅛ teaspoon pepper

Method
Place greens, bell pepper and cucumber in a large salad bowl.

In a cup or a bowl, whisk together canola oil, vinegar, soy sauce, honey, sesame oil, and black pepper. Set aside.

Using a cheese cloth, or some other material (clean dish cloth also could work), place half a block tofu inside and squeeze out excess water. Squeeze until you get a good amount of water and the tofu begins popping out of the cloth. Remove from cloth and place into a bowl. Repeat with other half of tofu block. To the squeezed tofu add scallions, sesame oil, salt and pepper. Set aside.

Toss greens with dressing. Top salad with scoops of seasoned tofu mixture or sprinkle tofu mixture on top. Serve and enjoy!

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