This Can’t Be Tofu: Curried “Chicken” Salad
Transform your dishes with tofu
January/February 2004
By Deborah Madison
Makes about 2½ cups
Serve this curried tofu in butter-lettuce leaves garnished with roasted cashews or chunks of chutney, or as a sandwich filling. Steeping the tofu in hot water firms up the texture and rounds out the flavor. The directions call for rather large pieces, but if you prefer, break up the tofu with a fork.
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- 1 carton soft or firm tofu, drained
- 6 cups water
- 1 teaspoon salt
- ½ cup mayonnaise
- Finely grated zest and juice of 1 large lime
- 3 tablespoons chopped cilantro
- ¼ cup finely chopped parsley
- 1 teaspoon curry powder
- 2 scallions, thinly sliced
- 1 celery rib, finely diced
- 1 tablespoon mango chutney
- Sea salt and freshly ground black pepper
- Cut tofu into cubes or strips about one-third of an inch across. Bring water to a boil, add salt and turn off heat. Lower tofu into the water and let it sit for 2 minutes.
- Gently tip the pan into a wide colander, then rinse tofu under cool water. Shake off the excess moisture and turn the tofu onto a clean kitchen towel to dry.
- Combine the remaining ingredients. Taste and adjust the seasonings, adding more curry powder or lime juice, if needed, to make it a little more zesty.
- Add tofu and gently toss with a rubber spatula. If possible, chill 20 minutes or more. The flavors will emerge and mellow as the salad stands.
From the book This Can’t Be Tofu! by Deborah Madison, ©2000 by Deborah Madison, published by Broadway Books, a division of Random House, Inc.
Click here for the original article, This Can’t Be Tofu.